Potato is a versatile and everyone's favorite vegetable.
A huge number of inexpensive, healthy and tasty dishes are prepared from it. One of these is the baked potato.
With such culinary processing, the vegetable retains almost all the beneficial properties and turns out to be as appetizing as possible.
Bake potatoes with vegetables, herbs, sausages or meat. But it turns out tastier potatoes baked with lard.
A vegetable prepared in this way absorbs all the taste of lard and its fat. Thus, the dish turns out juicy and fragrant.
Baked potatoes with bacon will be a good option for a hearty dinner or lunch. Below are for you the fastest and most delicious recipes for baking potatoes with lard, which even a novice cook can cook.
Potatoes baked with lard - general principles of cooking
Choose soft pink lard for cooking.
Choose young potatoes for baking.
Wash the potatoes thoroughly with a brush before cooking.
Let the washed potatoes dry or wipe them with a paper towel.
Add salt to potatoes with lard only at the end of cooking.
Before cooking, clean the fat from excess salt.
Cut the lard no more than five millimeters thick.
Potatoes baked with lard - a classic recipe
Ingredients:
Five medium potatoes;
85 g of salted fat.
Cooking method:
1. Rinse the potatoes and wipe them.
2. Cut the vegetable into two equal halves and place inside up on a baking sheet. Poke holes in each potato with a fork or sharp knife.
3. Cut the lard into slices three by three centimeters.
4. Lay the pieces of lard on top of the potato halves.
5. Pepper each potato and take the baking sheet to the oven.
6. Bake at 200 degrees until done.
7. Serve with meat chops and vegetable salad.
Potato baked with lard in foil
Ingredients:
Four potatoes;
Two cloves of garlic;
110 g of fat;
Two sprigs of green onions;
Four tablespoons of sunflower oil;
Coriander spoon.
Cooking method:
1. Wash the potatoes thoroughly. If the root crop is young, then it is not necessary to clean it. If the vegetable is old, then it is better to remove the peel.
2. Remove the hard edges from the fat.
3. Rinse and dry green onions.
4. Peel the garlic.
5. Cut the dried potatoes into pieces of two millimeters not completely.
6. Cut the bacon into plates.
7. Cut the garlic into thin circles, and the onion into small strips.
8. Insert lard, onion and garlic into each cut of the potato.
9. For each potato, prepare a two-layer foil.
10. Place a stuffed potato in the center of each foil.
11. Pour the vegetable with sunflower oil.
12. Sprinkle salt, coriander and pepper on the root crop.
13. Wrap the potatoes tightly with foil and place in a baking dish.
14. Bake at 200 degrees for 40 minutes.
15. Serve in foil with a slice of bread and a light salad. Remove foil if desired.
Potatoes baked with bacon, apples and cabbage in pots
Ingredients:
480 g sauerkraut;
six potatoes;
1.5 cups of meat broth;
110 g of smoked lard with meat;
Three apples;
Celery root and parsley;
Two bows.
Cooking method:
1. Peel the washed potatoes and cut them into circles.
2. Peel and core apples as well. Cut the fruit into slices.
3. Rinse and chop the celery root and parsley.
4. Peel the onion and cut into squares.
5. Cut the lard into small pieces.
6. Take the pots and lay the fat on the bottom, fry it over medium heat until transparent.
7. Put potatoes on top of the fat, then apples, celery root. Then add onion and cabbage. Sprinkle the top with parsley.
8. Half fill the pots with broth, close them with lids and send them to the oven.
9. Set to 200 degrees and simmer for 35 minutes.
10. Serve in pots with a slice of bread and sauce.
Potatoes baked with bacon on skewers
Ingredients:
Six tubers of potatoes;
A piece of puff lard with pepper;
Vegetable oil;
Seasoning for potatoes;
A pinch of salt.
Cooking method:
1. Peel the washed potatoes, dry and cut into thick slices.
2. Cut the lard into thin pieces.
3. Take skewers and put potatoes and lard on each one in turn.
4. Coat the potatoes with lard with vegetable oil using a brush.
5. Place the skewers on a baking sheet.
6. Sprinkle the top with potato seasoning and salt.
7. Bake skewers with potatoes in the oven at 200 degrees for 30-40 minutes.
8. If you prefer crispy potatoes, then increase the time.
9. Serve the dish garnished with ketchup or mayonnaise.
10. Fresh vegetable salad will go well with these potato skewers.
Potato baked with lard and sour cream
Ingredients:
seven potatoes;
75 g of salted fat;
dried thyme;
Salted cucumbers;
One bow;
Half a pack of sour cream.
Cooking method:
1. Wash the potatoes and wipe with a kitchen towel.
2. Cut the fat into plastics.
3. Cut each potato into two parts, not completely. The halves should be slightly joined.
4. Lubricate a baking sheet with vegetable oil and place the potato halves holding each other on it.
5. Lubricate the inside of the potato with a thick layer of sour cream and send the dish to bake at 200 degrees until the sour cream is browned.
6. After that, take out the potatoes and put a piece of lard on each half. Sprinkle all the thyme over and return to the oven until the potatoes are fully cooked.
7. Serve the finished dish along with peeled and sliced onions and pickles.
8. With baked potatoes, if desired, also serve an unleavened tortilla to the table.
Potato baked with lard and bacon
Ingredients:
Eight potatoes;
Vegetable oil;
80 g bacon;
Butter;
50 g fat;
Red ground pepper;
Two branches of thyme.
Cooking method:
1. Peel the potatoes and wipe them with napkins.
2. Cut the vegetable with a special vegetable peeler into slices.
3. Finely chop the peeled onion.
4. Melt the butter in the microwave. Then add vegetable oil, salt, ground red pepper, onion and spices to it.
5. Dip the chopped potatoes into this mass and mix thoroughly.
6. Grease a baking dish with butter and lay the potatoes vertically in a row.
7. Put the potatoes in the oven to bake for one hour.
8. In the meantime, dice the lard and bacon. Fry them in a pan.
9. Remove the potatoes from the oven after an hour and sprinkle them with fried bacon and bacon on top.
10. Place sprigs of thyme at the very top.
11. Send the dish back to the oven for half an hour. Cook until golden brown.
12. Serve the potatoes baked with lard and bacon hot with black bread and cheese sauce.
Potato baked with bacon and onions in a slow cooker
Ingredients:
Four potatoes;
Two bulbs;
Vegetable oil;
Cooking method:
1. Rinse the potato tubers thoroughly and cut into halves so that they fall apart on their side.
2. Cut lightly along each half of the potato with a knife.
3. Rub the vegetable with salt.
4. Cut the fat into thin slices.
5. Peel the onion and cut into slices.
6. Lubricate the multicooker bowl with vegetable oil.
7. Put the potatoes in the first layer. Spread the fat over it. Sprinkle everything with onions.
8. Put the slow cooker in the "Baking" mode and cook for 35 minutes.
9. Let the finished dish brew a lot.
10. Serve it with meat salad or appetizers.
Potato wedges baked with lard and garlic in the oven
Ingredients:
five potatoes;
Mixture of Italian herbs;
Sunflower oil;
130 g of cheese;
Salted fat;
Mayonnaise;
Four cloves of garlic.
Cooking method:
1. Rinse the potatoes. If it is old, then peel it.
2. Cut each root vegetable into quarters and dry the slices with a paper towel.
3. Put the potatoes in a bowl. Add salt, sunflower oil and a mixture of Italian herbs there.
4. Put the potatoes on a baking sheet.
5. Cut the lard into strips and place it between the potato slices.
6. Send the baking sheet to the oven for 20 minutes.
7. While the potatoes are baking, prepare the sauce. Peel the garlic from the husk and pass through the garlic press.
8. Put the squeezed garlic in a container and add mayonnaise to it. Stir.
9. Remove the almost finished potatoes from the oven and brush them with the sauce. Place the dish back in the oven for 15 minutes.
10. Grate cheese and sprinkle potatoes with it five minutes before cooking.
11. Serve the dish along with the salad, garnishing everything with olives.
Potato "accordion" baked with lard and chicken
Ingredients:
Four potatoes;
170 g chicken breast;
One tomato;
A piece of lard with meat;
Two cloves of garlic;
Mayonnaise;
Cooking method:
1. Wash the chicken breast thoroughly, remove the excess film and dry.
2. Peel and wash the potatoes with a rosary. Dry.
3. Cut the chicken breast, washed tomato and lard into thin strips.
4. In a container, mix the squeezed garlic, herbs, spices, salt and mayonnaise.
5. Make incomplete cuts on the potatoes.
6. Place lard, tomatoes and chopped chicken in each slot.
7. Cover the baking dish with foil and place the stuffed potatoes on it. Salt the tubers and pepper.
9. Cover the potatoes tightly with foil and put the mold in the oven for half an hour.
10. Five minutes before cooking, open the foil and brown the dish.
11. Serve potatoes "accordion" as a main dish. Add only greens and chopped white loaf.
Potatoes baked with lard - tricks and tips
If the fat is too salty, then do not add salt to the dish.
Choose for cooking bacon with a meat layer.
For a spicy dish, add squeezed garlic to the potato marinade.
Check the readiness of the potatoes with a toothpick, it will go into the vegetable without effort.
For cooking, use all kinds of herbs or spices to taste.
Bake potatoes with bacon in foil, on skewers, on toothpicks, or just on a baking sheet.
To better soak the potatoes with fat, make cuts on the vegetable.
If you bake in foil, then to brown the dish a few minutes before it is ready, open it slightly.
We never cease to be surprised at the abundance of side dishes in Russian cuisine, but you can’t tell about all of them in one review. However, it is impossible to pass by the royal potato side dish. Today we have an honored guest for dinner - fried potatoes with bacon and onions. Potatoes cooked in lard are the second in Russian for all time. In my family, even the children enjoy eating crispy fried potatoes with cracklings and onions.
The ingredients are incredibly simple. We need young potatoes, young onions and a good piece of homemade chilled bacon, as well as salt and curly parsley as a seasoning for serving.
Cut the fat into thin slices. Send to a preheated pan, spreading evenly over the entire frying surface.
Fry the lard over medium heat until cracklings form.
Peel the potatoes and cut into strips.
Remove the greaves from the pan to a plate.
Send potatoes to boiling tallow. Cook for five minutes on high heat.
Stir the potatoes and fry for another five minutes over medium heat.
Peel the onion and cut into small cubes.
Add onions to potatoes and stir.
Fry potatoes with onions in lard for another five minutes over medium heat, without closing the lid.
Toss the fried potatoes with the onion and season with salt.
Stir again. Cover with a lid for just a minute and immediately turn off the stove. If you cover the pan at the very beginning, then the side dish will turn out boiled, and we need crispy potatoes.
Add greaves.
Fried potatoes with lard and onions are ready! Serve as a side dish for dinner right in the pan.
Complement the potatoes fried in lard with parsley and summer vegetables. Bon appetit.
For a casual quick dinner, we suggest cooking delicious and fragrant potatoes baked with lard. It would seem that such an elementary and at first glance banal dish ... But what a result! After sweating in foil, potato tubers are quickly steamed, saturated with a seductive garlic aroma, and as a result they turn out to be very soft, crumbly and incredibly tasty!
Potatoes with bacon in foil in the oven in taste and appearance resemble a delicious baked potato at the stake. So why not organize a simple and budgetary dinner reminiscent of a summer picnic in the cold season?! By the way, in warm weather, potatoes according to this recipe can be cooked on charcoal, only in this case you need to wrap the tubers with thicker foil.
Ingredients: 
- potatoes - 8-9 medium-sized tubers;
- salted lard - 100-130 g;
- garlic - 3-4 teeth;
- salt - to taste.
How to cook potatoes baked with lard
- For the recipe, choose potato tubers of the same size. Rinse with a sponge, carefully remove all contaminants, as the potatoes will be baked in their skins. After drying slightly, cut the tubers in half lengthwise.
- We cut the lard into plates about 3 mm thick. If necessary, pre-clean the greasy bar from excess salt. For the recipe, it is desirable that the lard be with meat layers.
- Pour fine salt into a convenient flat plate. Pass the garlic cloves through a press. We dip one half of the potato with the cut side in salt, and rub the other half with garlic mass.
- Between the halves of the root we place a plate of fat, connect. Thus, we prepare all the potatoes for baking.
- We wrap each “stuffed” root crop with foil in 2-3 layers, leaving no holes. Bake in an oven preheated to 180 degrees for about 40-60 minutes (cooking time depends solely on the type of potato).
- To check readiness, carefully, so as not to burn yourself, open the foil and pierce the potatoes with a skewer or toothpick - the middle should be soft. We take out the baked potatoes with lard from the foil, and, having cooled slightly, serve.
- We supplement the dish with greens, a simple vegetable salad and proceed to a homemade dinner based on a summer picnic.
Potatoes with lard in foil in the oven are ready! Bon appetit!
Baked potatoes, words that bring back to distant childhood. When they are pronounced, sweet memories of the potatoes that were taken out of the coals pop up. There was nothing tastier in the world at that moment. The years have passed, it has remained in the taste of childhood, though it has changed a little, but the main ingredient, as well as the favorite potato, has remained.
In our selection of recipes for cooking potatoes with bacon in the oven, you are sure to find an option that will become a “crown” dish on your table. Dishes captivate with their simplicity of preparation and the availability of products, and the taste will not yield to any exquisite restaurant masterpiece.
Classic recipe
To prepare potatoes with lard according to the classic recipe, you will need:
- Medium-sized potatoes - 10 pcs.;
- Fresh pork fat - 100-150 gr.;
- Ground black pepper - 0.5 tsp;
- Salt - to taste.
Cooking:
- Turn on the oven at 200°C.
- Rinse the tubers, peel, dry.
- Cut them in half and put them in a bowl.
- Sprinkle potatoes with salt and pepper and stir.
- Iron on a baking sheet greased with sunflower oil.
- On top, place a thinly sliced pork product on each half of the potato.
- Place in preheated oven for 30-35 minutes.
- Readiness is checked with a match or a skewer, if the halves are easily pierced, it's ready.
- Serve hot on the table, sprinkle with herbs on top.
Put sauces for potato dishes separately.
With garlic
Potatoes in the oven with bacon and garlic will not leave indifferent lovers of spicy.
Ingredients:
- Medium size potatoes - 10 pcs.;
- Fresh pork fat - 100-150g;
- Garlic - 3-4 cloves;
- Tomato sauce - 3 tbsp;
- Salt, pepper - to taste;
- Greens - 1 bunch;
- Basil or thyme - 0.5 tsp, optional.
Cooking:
- Wash potatoes, peel, dry with a paper towel.
- Cut into two halves and steam until half cooked.
- On a sunflower oiled form with high sides, lay the potatoes.
- Place the finely grated garlic on top and sprinkle with the dry ingredients.
- Lubricate with tomato sauce, you can put thinly chopped tomato.
- Cover the prepared product with bacon, adjust the fineness of the pieces as desired.
- Pour a little water into the bottom of the mold so that the dish does not turn out dry and burnt.
- We send it to a preheated oven to 200 ° C.
- Cook potatoes for 20-25 minutes.
Serve hot on the table. Vegetable dishes are suitable as a side dish. For seasoning - mayonnaise, sour cream, various sauces for potatoes.
Original accordion potato
Potato accordion in the oven, easy to prepare. The dish looks beautiful and most importantly, it is very juicy and tasty.
Ingredients:
- Any potatoes, but the same size - 10 pcs.;
- Pork fat (fresh, salted, smoked) - 150 gr.;
- Salt, pepper, rosemary - to taste.
Cooking:
- Wash potatoes, peel, dry. Young tubers, it is enough to wash and dry.
- With a sharp knife, make cuts along each potato, the distance between them is 3-4 cm.
- Put a thinly sliced piece of bacon into each incision.
- Sprinkle with dry ingredients, place on a baking sheet greased with sunflower oil.
- Cover with foil and place in a preheated oven at 200°C.
- Cook 40 minutes.
- Remove the foil and leave the dish for another 10 minutes, until a golden crust appears.
Served hot with sour cream and herbs.
Potatoes with lard in foil
Baked potatoes with bacon in foil, a very juicy and unique dish.
Ingredients:
- Potato tubers of any same size - 10 pcs.;
- Salted pork fat - 150g;
- Salt, pepper - to taste.
Cooking:
- Wash and peel the potatoes, just wash the young ones.
- Boil the tubers until half cooked, remove from the pan and dry on a towel.
- Cut each in half and rub with spices.
- Cut the foil into pieces, in the shape of a tuber, to completely wrap it.
- Cut the potatoes into "accordion" and put a piece of bacon in each cut.
- Wrap in foil and place on baking sheets.
- In a preheated oven to 220 ° C, put a baking sheet for 15 minutes.
- Then optional. Unroll the foil and allow the dish to brown. Leave for another 10 minutes.
- Serve hot in foil.
Season with herbs. Vegetables are served as a side dish.
Roasted skewers option
Ingredients:
- Medium potatoes - 10 pcs.;
- Puff pork fat - 100-150 gr.;
- Seasoning for potato dishes - 1 sachet;
- Salt, pepper - to taste.
Cooking:
- Rinse potatoes, pat dry, cut into 3-4 cm circles.
- Cut the salo into your preferred pieces.
- Prepared ingredients are put on skewers in turn.
- Lubricate with vegetable oil, the entire structure and place on a baking sheet.
- Sprinkle top with dry ingredients.
- Cook in the oven at a temperature of 200-220 degrees for half an hour.
The finished dish is served hot with various sauce seasonings.
Potato baked with lard and bacon
Ingredients:
- Medium potatoes - 8 pcs.;
- Fresh pork fat - 100 gr.;
- Bacon - 100 gr.;
- Onion - 2 pcs.;
- Butter - 50 gr.;
- Salt, spices - to taste;
- Thyme - 2 branches.
Cooking:
- Wash potatoes, peel, dry.
- Finely chop the tubers, use a vegetable peeler for this.
- Melt the butter in a frying pan, add all the dry ingredients and finely chopped onion, mix well.
- Pour the chopped potatoes into the pan and carefully roll them in the oil mixture.
- Remove the skillet from the stove.
- Lay potato slices on a baking sheet, put in a preheated oven and bake for 30 minutes.
- Bacon and lard cut into small cubes and fry in a pan.
- When the slices are ready, take out a baking sheet and place the lard with bacon in one layer.
- Leave for a few more minutes, cook until golden brown.
The finished dish is served hot. Top with thyme and herb sprigs.
How to cook slices on a baking sheet
Baked potatoes in slices on a baking sheet will not leave indifferent any gourmet.
Ingredients:
- Potatoes - 10 pcs.;
- Salt, black ground pepper - to taste;
- Refined vegetable oil;
- Garlic - 3 cloves;
- Dry dill.
Cooking:
- Wash potatoes, peel and dry.
- Cut into 4-6 slices.
- In a bowl, mix all the dry seasonings, pour in the oil. Grate each slice of tubers with garlic, grated on a fine grater and roll in a mixture of seasonings and oil.
- Let stand 10-15 minutes.
- Lay slices on a baking sheet in one row and bake at a temperature of 180 degrees.
- After 20 minutes, check the slices for readiness with a wooden stick. If the dish is ready, then the stick will freely enter the slice.
Serve the finished dish hot.
Bon appetit!
Calories: Not specified
Time for preparing: Not specified
This is another recipe that describes how potatoes with lard are cooked in the oven. I tried to make the recipe as detailed and understandable as possible. Although the dish is so simple that even a child will figure it out the first time. So read on and get ready. The potato turns out what you need.
Ingredients (for 4 servings):
- potatoes (medium tubers) - 8 pcs.;
- pork fat - 150-200 g;
- onion - 2-3 medium onions;
- salt (if needed) - to taste;
- ground black pepper - to taste;
- dried garlic - to taste and desire.
How to cook with a photo step by step
1. You need a lot of onions so that the potatoes are more juicy and interesting in taste. Take a few small onions, peel, rinse and cut into thin half rings or rings. 
2. It is advisable to use young potatoes, because in this recipe, potatoes with bacon in the oven are baked with the skin on. But old potatoes are also suitable, if they are not shriveled and not spoiled. If there are any defects on the tubers (eyes, dark spots, etc.), they must be cut off. Wash the potatoes very thoroughly with a stiff-bristled brush. Then dry with paper towels and cut into thin circles. The thinner the circles, the faster the dish will cook.
By the way, we also offer potato lovers to cook. The whole family will be delighted.
3. Cut the lard as thin as possible. You can use both salted and unsalted lard. But in the case of the latter, it will be necessary to add salt to each layer. Unsalted lard will also be harder to cut. Therefore, before cutting, put it briefly in the freezer. You can also use a smoked product. Then the potatoes will be saturated with an excellent aroma. 
4. Take a heat-resistant form in which you will cook the dish. Start laying out the ingredients in layers. First potatoes. Sprinkle it with spices and salt (if the fat is unsalted). 
5. Sprinkle potatoes with onions. 
6. Then lay out the fat. Sprinkle again with spices and salt (if the fat is unsalted).
7. Repeat layers until all ingredients are used up. The last must be fat. When baking, the fat will melt out of the fat, in which potatoes and onions will be cooked. At the exit, you will get tender fragrant potatoes with soft onions and crispy pieces of lard. 
Cover the form with a lid or foil and put in the oven for half an hour. The temperature is 180 degrees. A few minutes before cooking, you can remove the foil so that the top of the people becomes ruddy.
Serve with vegetable salad or light