Potatoes baked in the sleeve

It's no secret that potatoes baked in the oven are tastier and more aromatic and, more importantly, more useful than the one that is fried in a frying pan in oil. In addition, you do not need to stand over it, controlling the process to avoid burning.

We recommend cooking recipes for baked potatoes in the oven in the oven for baking, which will not only leave the oven clean, but also preserve the juiciness of the dishes as much as possible.

Potatoes baked in the oven in a sleeve with garlic - recipe

Ingredients:

Preparation

For the preparation of potatoes in the sleeve, we wash it thoroughly, remove the peel and puncture each tuber in several places with a toothpick. Garlic cloves are cleaned and cut into slices or let through the press. Finely chop fresh green dill. We mix potatoes with garlic mass and herbs, add olive oil, salt and aromatic dry herbs, mix thoroughly and put them into a sleeve for baking. We seal it from two sides with clamps, pierce it in several places from the top and place it on a baking sheet set at an average level heated to 200 degrees of the oven. After about an hour, a fragrant appetizing potato will be ready. But if you have big tubers, check the readiness, puncture one of them with a toothpick.

For a crispy crust, you must cut the sleeve about fifteen minutes before the end of cooking and turn its edges to the sides.

Potatoes baked in the sleeve with chicken and sour cream

Ingredients:

Preparation

The first thing we will do to implement this recipe is to prepare chicken meat and marinate it. To do this, a whole carcass or part of it is washed and dried thoroughly. If a chicken carcass is used, then cut it into batch slices. We fill the meat of the poultry with salt, ground with a mixture of peppers, with the desired spices, add the garlic teeth squeezed through the press, pour in the vegetable oil and mix. We leave meat to pickle, and in the meantime we will prepare vegetables.

We clean and shred the semicircles bulbs, and potato tubers are cleaned and cut into several parts. Season them with salt, aromatic dry herbs and a spoon of vegetable refined oil, add sour cream, prepared onion and mix. We put the vegetable mass in the sleeve for baking, on top lay out the chicken's meat and seal it on two sides, making several large punctures from the top.

We place the dish in the oven, pre-heating it to 200 degrees and cook under such temperature conditions for an hour. After that, cut the sleeve from above, turn its edges to the sides and give the potato and chicken a little brown.