Baked potatoes in their skins, with sauce
2 servings
30 minutes
Baked potatoes in their skins are one of the simplest yet coziest dishes of Russian cuisine. Its history roots back to rural life when baking in the skin preserved all the benefits of the product. In this version, the potato is complemented by a rich tomato sauce with a hint of chili pepper and caramel notes from brown sugar. The crispy skin contrasts with the soft, aromatic filling of cheddar, green onions, and egg, creating a harmony of textures. This dish is perfect as a standalone dinner or an original side that will enhance any meal.
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, add salt and pepper.
- Tomatoes: 225 g
- Red onion: 1 head
- Red chili pepper: 0.5 piece
- Garlic: 1 clove
- Soft brown sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Balsamic vinegar: 120 ml
2
While the sauce is cooking, wash the potatoes, dry them, poke them in several places with a fork, rub olive oil and salt into the skin. Bake in the oven at 190 degrees (this will take about one and a half hours, the skin should become crispy).
- Potato: 2 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
3
Combine 1 tablespoon of prepared sauce with grated cheddar, green onion, chives, and beaten egg.
- Cheddar cheese: 75 g
- Spring onion: 15 g
- Chives: 1 tablespoon
- Chicken egg: 1 piece
- Soft brown sugar: 1 tablespoon
4
Cut the prepared potatoes in half lengthwise, make several cross-shaped indentations in them. Place the filling on top of the potatoes, put the potatoes on a grill rack, and bake for 3-4 minutes until the cheese melts and forms a brown crust.
- Cheddar cheese: 75 g
