Baked Potatoes in Their Skins with Sauce
Appetizers • Russian
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 oz
- Cheshire Cheese 5 oz
- Chives 1 tablespoon
- Chicken Egg 1 piece
- Tomatoes 10 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 5 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 375°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.
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