Baked Potatoes with Pumpkin in Kefir
by Editorial Staff
Baked potatoes with pumpkin in kefir is a simple, but rather an unusual dish. Stir-fried onions, garlic, bay leaves, and allspice are added to the pumpkin potatoes, giving a wonderful flavor that lingers in the kitchen as it bakes. Thanks to kefir, potatoes with pumpkin acquire a rich taste. Even without meat, this vegetable dish is a great full-fledged dinner or lunch.
Cook: 1 hour 10 mins
Servings: 3
Ingredients
- Potatoes (large) – 700 g (4 pcs.)
- Pumpkin – 300 g or peeled pumpkin – 230 g
- Kefir – 300 ml
- Onions (medium-sized) – 120 g (2 pcs.)
- Garlic – 2 cloves
- Salt to taste
- Ground black pepper – to taste
- Allspice peas – 7 pcs.
- Bay leaf – 2 pcs.
- Vegetable oil – 30 g (2 tablespoons)
- Green onions (for serving) – 3-4 feathers
Directions
- Peel the onion and cut it into rings or half rings. Peel the garlic and cut it into small pieces.
- Fry onions and garlic in a frying pan preheated with vegetable oil for 3-5 minutes, until soft.
- Peel the potatoes and pumpkin and cut into medium cubes (about 2.5 cm on a side).
- Add potatoes with pumpkin to the onion with garlic.
- Mix everything and fry for 2-3 minutes.
- Sprinkle with salt and ground pepper.
- Add kefir to the pan.
- We bring everything to a boil and simmer under a lid over low heat for 7 minutes. We turn on the oven and set the temperature to 190 degrees.
- Then put the contents of the pan with kefir into a baking dish (or leave it in the pan, if it is suitable for the oven). Break the bay leaf into several pieces and add to the mold. Add allspice and peas there.
- We send the form with potatoes and pumpkin, without covering, into an oven preheated to 190 degrees for 40-50 minutes, until cooked (be guided by the characteristics of your oven).
- Potatoes baked with pumpkin, in kefir, ready. Sprinkle the finished dish on top with chopped green onions.
Enjoy your meal!
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