VEGETARIAN

Baked Potatoes in Their Skins with Sauce

Appetizers | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The leftover sauce can be served with bread. The sauce can be stored in the refrigerator for several days.

Ingredients

Salad Potatoes - 2 pieces
Scallions - 0.5 oz
Cheshire Cheese - 2.6 oz
Chives - 1 tablespoon
Chicken Egg - 1 piece
Tomatoes - 7.9 oz
Spanish onions - 1 head
Mild Chili Spice - ½ piece
Garlic - 1 clove
Brown Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Balsamic Vinegar - 4 fl oz
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

Prepare the sauce. Pour boiling water over the tomatoes for 1 minute, drain the water, and peel the skin. Remove the seeds from the chili pepper. Place the onion, chili pepper, garlic, and tomatoes in a food processor and chop. Transfer the mixture to a pot, add sugar and vinegar. Simmer on low heat for about 2 hours, uncovered, until it reaches a thick sauce consistency, stirring occasionally. At the end of cooking, season with salt and pepper.

Step 2

While the sauce is cooking, wash the potatoes, dry them, poke several holes with a fork, rub the skins with olive oil and salt. Bake in the oven at 374°F (this will take about 1.5 hours, the skin should become crispy).

Step 3

Combine 1 tablespoon of the prepared sauce with grated cheddar cheese, green onions, chives, and the beaten egg.

Step 4

Cut the baked potatoes in half lengthwise and make several crosswise cuts in them. Place the filling on top of the potatoes, put the potatoes on a rack under the broiler, and bake for 3-4 minutes until the cheese melts and forms a brown crust.