This cheesy baked potato dish combines tender, oven-baked potatoes with savory bacon, garlic-infused oil, and a rich vegetable mix. Topped with melted cheese and served with a tangy sour cream sauce, it’s a comforting, flavorful meal perfect for any occasion. The optional addition of bacon adds extra depth of flavor, making this dish a hit for everyone at the table!

 

Preparation Time:

• • Prep Time: 25 minutes
  • Cook Time: 1 hour

 

• Total Time: 1 hour 25 minutes

Ingredients:

For the Baked Potatoes:

• • 2 eggs
  • 4 large potatoes

 

• • 1 carrot, grated
  • Butter (for frying)
  • Oil, for frying

 

• • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tomatoes, chopped

 

• • 5 strips bacon (optional)
  • 1 leek, chopped
  • Salt, black pepper, to taste

 

• • Dried herbs (of your choice, e.g., thyme, oregano)
  • 100g (3.5 oz) cheese, shredded (your choice, like cheddar, gouda, or mozzarella)
  • Fresh parsley, chopped (for garnish)

 

For the Sour Cream Sauce:

• • 200g (7 oz) sour cream
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

 

• • 1/2 teaspoon black pepper
  • 1/4 lemon, juice
  • 1/2 teaspoon mustard powder

 

• • 1 teaspoon paprika
  • Dill, chopped
  • Fresh parsley, chopped

 

• 2 cloves garlic, minced

Directions:

Step 1: Bake the Potatoes

1. 1. Preheat your oven to 200°C (392°F).
   2. Wash and dry 4 large potatoes. Poke a few holes in them with a fork.

 

1. Place the potatoes on a baking sheet and bake for 40–45 minutes until tender. Set aside to cool slightly.

Step 2: Prepare the Veggie and Bacon Mixture

1. 1. In a frying pan, melt a small amount of butter and heat oil over medium heat.
   2. Add 3 minced garlic cloves and 2 bay leaves to the pan, and fry for 2-3 minutes to infuse the oil with garlic flavor.

 

1. 1. Add 1 grated carrot, 2 chopped tomatoes, and 5 strips of bacon (if using) to the pan. Fry until the vegetables are soft and the bacon is crispy.
   2. Add the chopped leek, season with salt, black pepper, and your favorite dried herbs. Cook for a few minutes until the mixture is well combined.
   3. Remove from heat and set aside.

 

Step 3: Hollow and Stuff the Potatoes

1. 1. Slice the top off each baked potato and scoop out the center, leaving a thin wall of potato to hold the stuffing.
   2. In a bowl, mash the scooped-out potato with a bit of butter, then stir in the cooked veggie and bacon mixture.
   3. Stuff the mashed mixture back into the hollowed potatoes. Sprinkle half of the shredded cheese over the top.

 

Step 4: Bake the Stuffed Potatoes

1. Preheat the oven to 180°C (356°F).
2. Place the stuffed potatoes on a baking sheet, sprinkle with the reserved cheese, and bake for 15 minutes or until the cheese is melted and golden.

Step 5: Make the Sour Cream Sauce

1. 1. In a bowl, mix 200g sour cream, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon black pepper, and the juice of 1/4 lemon.

 

1. Add 1/2 teaspoon mustard powder, 1 teaspoon paprika, dill, parsley, and 2 minced garlic cloves. Stir until combined.

Step 6: Garnish and Serve

1. 1. Once the potatoes are done, garnish with fresh parsley and serve with the sour cream sauce on the side.
   2. Enjoy your delicious, cheesy, stuffed baked potatoes!

 

Serving Suggestions:

• Serve with a fresh salad or steamed vegetables for a complete meal.
• Pair with garlic bread or a crusty baguette for extra heartiness.

Cooking Tips:

• • For extra crispiness, fry the bacon separately and sprinkle it on top before serving.

 

• Adjust the herbs to your liking—try rosemary or thyme for added depth of flavor.
• Use different cheeses like feta or blue cheese for a twist.

Nutritional Benefits:

• • Potatoes are rich in potassium and vitamin C.

 

• Garlic and leek offer antioxidant properties, supporting immune health.
• Sour cream provides calcium and a delicious creaminess.

Dietary Information:

• • Vegetarian option: Simply omit the bacon.

 

• Gluten-free: This recipe is naturally gluten-free.

Nutritional Facts (per serving, approx.):

• • Calories: 400
  • Carbohydrates: 35g

 

• • Protein: 14g
  • Fat: 25g
  • Fiber: 5g

 

• Sodium: 700mg

Storage:

• • Refrigeration: Store leftover potatoes in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: You can freeze the stuffed potatoes without the sauce for up to 1 month. Thaw and reheat in the oven.

This hearty and flavorful casserole combines layers of seasoned potatoes, sautéed vegetables, and savory sausages, all smothered in a creamy sauce and topped with melted mozzarella cheese. It’s a comforting, one-pan meal perfect for dinner.

 

Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4-6

Ingredients:

 

• • For the Potatoes:
    • • Olive oil (for cooking and greasing)
      • Salt (to taste)
      • Ground black pepper (to taste)

     

    • • Provencal herbs (to taste)
      • Sweet paprika (to taste)
      • 5 medium-sized potatoes

     

  • For the Egg Mixture:
    • • 4 large eggs
      • 1 tablespoon mayonnaise

     

    • Salt (to taste)
    • Ground black pepper (to taste)

 

• • For the Vegetables:
    • • 1 medium white onion, chopped
      • 2 cloves garlic, minced
      • 1 large carrot, grated

     

    • 1 medium red bell pepper, chopped
    • Olive oil (for sautéing)

 

• • For the Sauce:
    • • 60 grams (2.11 oz) butter
      • 50 grams (1.76 oz) flour
      • 400 milliliters (13.52 fl oz) milk

     

    • Salt (to taste)
    • Ground black pepper (to taste)

 

• For Assembly:
  • • 2 sausages, sliced
    • 100 grams (3.52 oz) mozzarella cheese, grated
    • Green onions (for garnish)

   

Directions:

1. 1. Prepare the Potatoes:
      • • Preheat your oven to 180°C (350°F).

       

      • Peel and slice the potatoes into thin rounds. Toss them with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
      • Spread the potatoes in a greased baking dish and bake for 30 minutes, or until slightly tender.

 

1. 1. Prepare the Eggs:
      • In a bowl, whisk the eggs with a tablespoon of mayonnaise. Season with salt and ground black pepper to taste. Set aside.
   2. Prepare the Vegetables:
      • • In a pan, heat a little olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

       

      • Add the minced garlic, grated carrot, and chopped red bell pepper. Season with salt, black pepper, and paprika. Cook for another 5-7 minutes, until the vegetables are soft.
   3. Prepare the Sauce:
      • • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

       

      • Gradually add the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, then season with salt and black pepper to taste.
   4. Assemble the Casserole:
      • • Once the potatoes are partially baked, take the dish out of the oven.

       

      • • Pour the egg mixture evenly over the potatoes.
        • Layer the sautéed vegetables and sliced sausages on top of the egg mixture.
        • Pour the prepared sauce over the casserole and sprinkle the grated mozzarella cheese on top.

       

   5. Bake:
      • Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, or until the top is golden and bubbly.

 

1. Garnish and Serve:
   • Sprinkle chopped green onions on top before serving. Serve hot.

Serving Suggestions:

 

• • Side Dish: Serve with a fresh green salad or steamed vegetables to balance the richness of the casserole.
  • Bread: Pair with a slice of crusty bread to soak up the creamy sauce.
  • Creamy Topping: Top with a dollop of sour cream or a drizzle of olive oil for added richness.

 

• Beverage Pairing: This casserole pairs nicely with a glass of white wine, such as Chardonnay, or a chilled beer.

Cooking Tips:

• • Potato Prep: Ensure the potatoes are sliced evenly so they cook uniformly.

 

• • Vegetable Options: Feel free to add other vegetables like zucchini or peas for added texture and flavor.
  • Cheese Substitution: You can substitute mozzarella with cheddar, gouda, or a mix of cheeses for a different flavor profile.
  • Make Ahead: You can assemble the casserole a day ahead and bake it just before serving for convenience.

Nutritional Benefits:

• • Potatoes: High in potassium and fiber, they help support heart health and digestion.
  • Eggs: Provide high-quality protein and essential amino acids for muscle repair and growth.

 

• Vegetables: The onions, carrots, and bell peppers are rich in vitamins, antioxidants, and fiber.
• Mozzarella Cheese: A good source of calcium and protein to support strong bones and muscle function.

Conclusion:

This Baked Potato and Sausage Casserole with Mozzarella is a comforting, flavorful dish that is sure to become a family favorite. The rich, creamy sauce and the melty mozzarella cheese perfectly complement the tender potatoes and savory sausages. Whether you’re serving it as a main dish or as part of a larger meal, this casserole is both satisfying and nourishing. Try it out, and you’ll love the co

Ingredients:

2 tablespoons olive oil

1 chopped onion

2 crushed garlic cloves

450g cooked and shredded chicken

1 cup tomato sauce (tea)

1 cup of cream cheese (200g)

Salt, black pepper and chopped parsley to taste

500g peeled potato

olive oil for greasing

400g grated provolone cheese for sprinkling

Method of preparation

In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

Add the chicken, sauce and sauté for 3 minutes.

Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices

slices on a mandolin and soak in water until ready to use.

In a greased medium refractory, intersperse layers of stew, potato, stew and

of cheese, ending in cheese.

Bake in preheated oven for 30 minutes or until browned. Remove and serve.

Ingredients:

• • 400 grams of potatoes
  • 90 grams of cheddar or Edam cheese (to taste)

• 90 grams of cornstarch
• 1/4 teaspoon salt (if needed)

Instructions:

1. Boil Potatoes:

• • Start by peeling and boiling 400 grams of potatoes in a pot of water until they are soft and can be easily mashed. This should take about 15-20 minutes, depending on the size of the potato pieces.

• Drain the water and let the potatoes cool slightly.

2. Mash Potatoes:

• Once the potatoes have cooled a bit, place them in a bowl and mash thoroughly until they are smooth and free of lumps. You can use a potato masher or fork to do this.

3. Add Salt:

• • Taste the mashed potatoes, and if needed, add 1/4 teaspoon of salt to enhance the flavor. This step can be adjusted based on the saltiness of the cheese you are using.

4. Add Cheese:

• Grate 90 grams of cheddar or Edam cheese and mix it into the mashed potatoes. The cheese will add a rich, savory flavor to the mixture.

5. Add Cornstarch:

• Add 90 grams of cornstarch to the potato and cheese mixture. Cornstarch helps to bind the ingredients together and gives the sticks a light, crispy texture.

6. Mix Together:

• • Mix all the ingredients until they are well combined and a smooth dough forms. The dough should be soft and pliable, but not sticky. If it’s too sticky, you can add a little more cornstarch.

7. Prepare Plastic:

• Place a piece of plastic wrap or parchment paper on a flat surface. This will make it easier to shape and cut the dough without sticking.

8. Flatten Dough:

• Place the dough onto the plastic wrap and flatten it out to your desired thickness. For best results, aim for about 1/4 inch thick. You can use a rolling pin or just press it down with your hands.

9. Heat Oil:

• • In a frying pan, heat coconut oil over medium to low heat. The ideal temperature is around 170°C (338°F). The oil should be hot enough to fry the sticks to a golden brown, but not so hot that it burns them.

10. Cut Sticks:

• Once the dough is flattened, use a knife or pizza cutter to cut it into stick shapes. You can make them as long or short as you like, but try to keep them even so they fry uniformly.

11. Fry Sticks:

• Carefully place the cut sticks into the hot oil and fry them until they are golden brown. Make sure to fry them evenly on all sides, flipping them as needed. This should take about 2-3 minutes per side.

12. Drain Oil:

• • Once the sticks are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil.

Serve:

Enjoy your delicious, crispy Cheesy Potato Sticks! Serve them warm with your favorite dipping sauce, such as ketchup, spicy mayo, or garlic aioli.

Ingredients: For the Cake:

• • 120g (4.2 oz) butter, softened (1/2 cup)

 

• • 200g (1 cup) sugar
  • A pinch of salt
  • 1 tsp lemon zest

 

• • 3 eggs
  • 250g (1.5 cups) flour
  • 1 tsp baking powder

 

• 100ml (1/2 cup) milk
• 3 tbsp lemon juice

For the Glaze:

 

• 3-4 tbsp condensed milk
• 2 tbsp lemon juice

Directions:

 

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F).
   2. Prepare the Cake Batter:
      • • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

       

      • • Add the pinch of salt and lemon zest, mixing well.
        • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
        • In a separate bowl, sift together the flour and baking powder.

       

      • Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
      • Stir in the lemon juice until just combined.

 

1. Bake the Cake:
   • • Grease and flour a 23×11 cm (9×5 inch) loaf pan.
     • Pour the batter into the prepared pan and smooth the top.
     • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    

   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Glaze:
   • • In a small bowl, whisk together the condensed milk and lemon juice until smooth.

    

   • Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
3. Serve:
   • • Slice and serve the lemon pound cake with the condensed milk glaze.

    

Serving Suggestions:

• • This cake is perfect with a cup of tea or coffee. It can be enjoyed as a dessert or a sweet treat any time of the day.

Cooking Tips:

• • Ensure the butter is properly softened for easy creaming with the sugar.
  • Use freshly squeezed lemon juice for the best flavor.

 

• Let the cake cool completely before glazing to prevent the glaze from melting.

Nutritional Benefits:

• • This cake provides a delicious treat with the refreshing flavor of lemon. While it’s a sweet indulgence, it can be part of a balanced diet when enjoyed in moderation.

Ingredients

For the Bread:

 

• • 120 g (1/2 cup) milk, room temperature (or use buttermilk; skip vinegar if using)
  • 1/2 tbsp vinegar or lemon juice (omit if using buttermilk)
  • 300 g (2 + 1/2 cups) all-purpose flour

 

• • 150 g (3/4 cup) brown sugar
  • 5 g (1 + 1/4 tsp) baking powder
  • 1/4 tsp baking soda

 

• • 1 tsp cinnamon powder
  • 2 apples (250 g total), peeled, cored, and shredded
  • Some lemon juice, to drizzle on shredded apples

 

• • 90 g (1/2 cup) vegetable oil
  • 2 eggs, room temperature
  • 1 tsp vanilla extract

For the Topping:

• • 15 g (1 tbsp) granulated white sugar
  • 1/4 tsp cinnamon powder

For the Glaze:

• • 35 g (4 tbsp) powdered sugar
  • Few drops of water, for the glaze

 

Directions

1. 1. Prepare the Milk Mixture:
      • Mix milk and vinegar (or lemon juice) in a large pitcher and let it rest for 10 minutes until it curdles slightly. Skip this step if using buttermilk.
   2. Mix the Dry Ingredients:
      • • In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and cinnamon. Stir until well combined, then set aside.

       

   3. Prepare the Apples:
      • Peel the apples and shred them using the large holes of a grater. Drizzle the shredded apples with lemon juice to prevent browning, and set them aside.

 

1. 1. Combine Wet Ingredients:
      • Add the vegetable oil and eggs to the milk mixture. Mix until well combined.
   2. Incorporate Wet and Dry Mixtures:
      • • Gradually add the wet ingredients and vanilla extract to the flour mixture. Mix until just combined; do not overmix.

       

   3. Fold in the Apples:
      • Gently fold the shredded apples, including their juice, into the batter using a spatula until well combined.

 

1. 1. Prepare the Pan:
      • Pour the batter into a greased, floured, and parchment-lined loaf pan (1 kg/2 pounds or 26 cm/10 inches long).
   2. Add the Topping:
      • • Mix the granulated sugar and cinnamon, then sprinkle evenly over the batter. Score a line down the center using a buttered knife to encourage even baking.

       

   3. Bake:
      • Bake in a preheated oven at 180°C (360°F), using upper and lower heat without a fan, for about 55 minutes. Cover with aluminum foil after 30 minutes to prevent over-browning. Test with a toothpick; it should come out clean when done.

 

1. Cool:
   • Let the bread cool in the pan for 10 minutes before unmolding. Transfer to a wire rack to cool completely.
2. Glaze:
   • • Mix powdered sugar with a few drops of water to form a thick glaze, then drizzle over the cooled bread.

    

Serving Suggestions

• • Serve slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
  • Enjoy with a cup of tea or coffee as a delightful afternoon snack.

 

Cooking Tips

• Avoid Overmixing: Mix the batter just until combined to prevent the bread from becoming dense.
• Foil Tip: Covering with foil halfway th

Ingredients:

For the Dough:

• • 10g dry yeast (1 packet)
  • 1 tbsp sugar (20g)
  • ½ cup milk (100ml)

 

• • 1 cup water (200ml)
  • 3½ cups all-purpose flour (420g)
  • 1 tsp salt (8g)

 

• 2 tbsp oil (40ml)

For the Sauce:

• • 1 tbsp flour
  • 3 tbsp water

 

• 1 tbsp oil

Directions:

Activate the Yeast:

1. In a medium bowl, mix the yeast, sugar, milk, and water. Stir until the yeast and sugar dissolve completely. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.

Make the Dough:

1. 1. In a large mixing bowl, combine 3½ cups of flour and salt. Gradually add the yeast mixture and oil to the dry ingredients, stirring as you go.

 

1. Knead the dough for 3-4 minutes until it becomes slightly sticky but manageable. The consistency should be soft and stretchy. If the dough is too sticky, add a little more flour gradually until you reach the desired texture.
2. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until it has doubled in size.

Prepare the Sauce:

1. 1. In a small bowl, mix together 1 tbsp flour, 3 tbsp water, and 1 tbsp oil until you achieve a smooth sauce-like consistency. This will be used to coat the dough before shaping.

 

Shape the Rolls:

1. 1. Once the dough has risen, punch it down to remove the excess air.
   2. Divide the dough into 12 equal pieces. Shape each piece into a ball by folding the edges inward and sealing them at the bottom.
   3. Lightly flour your work surface and gently roll out each ball into a slightly flattened shape. The dough should be soft and easy to work with.

 

Apply the Sauce and Shape:

1. 1. Spread a small amount of the prepared sauce on the surface of each dough piece.
   2. Fold the dough inward to form a tight, sealed ball with the sauce inside. Make sure to pinch the ends together tightly.
   3. Place the shaped rolls on a baking tray lined with parchment paper.

 

Second Rise:

1. Cover the rolls with a towel and let them rise again for about 1 hour, or until they have doubled in size.

Bake the Rolls:

1. 1. Preheat your oven to 190°C (374°F).
   2. Before baking, sprinkle a little flour on top of each roll and make a cross-cut on the top using a sharp knife.

 

1. Place a heat-resistant bowl filled with water in the oven to create steam during baking, which will give the bread a nice crust.
2. Bake the rolls for 20-25 minutes or until they are golden brown and fully cooked.

Cool and Serve:

1. 1. Once baked, remove the rolls from the oven and let them cool slightly before serving. The smell of freshly baked bread will fill your kitchen!

 

Serving Suggestions:

• Enjoy these rolls warm with butter, jam, or cheese.
• They are perfect as a side for soups, salads, or main dishes like roasted chicken.

Cooking Tips:

• • Check the Dough’s Texture: The dough should be soft and slightly sticky. Adjust the flour amount based on its quality.

 

• Creating Steam: The steam in the oven helps develop a nice crust. If your oven doesn’t have a steam function, place a bowl of water on the lower rack for similar results.
• Second Rise: Letting the rolls rise a second time ensures a light, fluffy texture.

Ingredients

 

• • 2 cups (250 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar

 

• • 1 teaspoon baking powder
  • ½ cup (120 ml) warm milk
  • 1 tablespoon olive oil

 

• • 1 large egg
  • ¼ cup (60 ml) water (adjust as needed)
  • ½ cup (50 g) sesame seeds

 

Directions

1. 1. Mix Dry Ingredients:
      • In a large bowl, combine the flour, salt, sugar, and baking powder.

 

1. 1. Incorporate Wet Ingredients:
      • Add the warm milk, olive oil, and egg to the dry mixture.
      • Gradually add water while kneading until the dough is smooth and slightly sticky.

 

1. 1. Shape the Bites:
      • Divide the dough into small portions and roll them into bite-sized balls.
   2. Coat with Sesame Seeds:
      • • Roll each dough ball in sesame seeds, ensuring an even coating.

       

   3. Bake or Fry:
      • • Baking Option: Preheat the oven to 375°F (190°C). Place the sesame-coated dough balls on a lined baking sheet and bake for 20-25 minutes until golden brown.
        • Frying Option: Heat oil in a deep pan. Fry the sesame-coated bites in batches until golden brown and crispy.

       

   4. Cool and Serve:
      • Let the sesame bread bites cool slightly before serving.

Serving Suggestions

• • Serve with a side of hummus, tzatziki, or garlic butter for dipping.
  • Pair with soups or salads as a crunchy side.

 

• Enjoy as a snack with tea or coffee.

Cooking Tips

• • Ensure the dough is slightly sticky but manageable for the best texture.

 

• Toast the sesame seeds lightly before coating for a deeper flavor.
• For a twist, mix black and white sesame seeds for a visually appealing coating.

Nutritional Benefits

 

• Sesame Seeds: Rich in healthy fats, calcium, and antioxidants.
• Whole Milk: Provides protein and calcium.
• Olive Oil: A source of heart-healthy monounsaturated fats.

Ingredients

My dears, if you like the recipe please leave a comment!
200 g butter at room temperature
150 g sugar
2 tsp vanilla sugar
4 eggs
170 g Greek yogurt
300 g flour
½ packet of baking powder
approx. 380 g blueberries

Preparation

1. First preheat the oven to 180°C top/bottom heat, sort and wash the blueberries. Then butter and flour the loaf pan.
2. Next, mix the butter, sugar and vanilla sugar with the whisks of the hand mixer or food processor until fluffy.
3. Then gradually mix in the four eggs. Mix in each egg for a minute or two.
4. Now put the yoghurt in the mixing bowl and whisk well with the other ingredients.
5. Now add the flour and baking powder and mix everything together to form a smooth dough.
6. Now fold the washed blueberries into the dough with a wooden spoon or a dough scraper.
7. Finally, pour the finished dough into the loaf pan and bake in the oven for about 1 hour at 180°