Baked Stuffed Cucumbers
Delightful baked stuffed cucumbers paired with crispy potato cakes, blending fresh herbs and savory flavors — perfect for a comforting and satisfying meal for family and friends.
Ingredients
Instructions
- In a large saucepan, cover potatoes with cold, salted water; bring to a boil, then drain immediately and plunge into cold water.
- Drain the potatoes and grate them into a bowl.
- Toss the grated potatoes with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until sizzling.
- Tilt the skillet to coat the surface, then add the grated potatoes and press firmly into a large pancake with the back of a wooden spoon or spatula.
- Cook for about 5 minutes or until the bottom is golden brown.
- Loosen the potato cake with a knife or spatula, then slide it onto a large plate.
- Drizzle the remaining butter and oil over the uncooked side of the potato cake.
- Invert the skillet over the potato cake and carefully turn it over so the cake falls into the skillet.
- Cook for an additional 5 to 7 minutes over medium-high heat or until the underside is golden brown.
- Loosen the potato cake and slide it onto a serving platter, then slice and serve immediately.
Tips & Substitutions
For a lighter version, use olive oil instead of butter or margarine. You can also experiment with different herbs like dill or basil to enhance the flavor. If you prefer a bit more texture, consider adding some chopped nuts or seeds to the bread crumb mixture. Grating the potatoes evenly is key for a uniform cook on the potato cake.
Serving Suggestions
Serve the baked stuffed cucumbers hot, garnished with fresh parsley for an added touch. They pair beautifully with a side salad or a simple yogurt sauce for dipping. For a complete meal, consider serving them alongside Scalloped Turnips or a light fruit salad like Fruit Cocktail Delight Dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the potato cake in a skillet over medium heat for about 5 minutes on each side or until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Stuffed Cucumbers contains roughly 2353 calories, with 8g protein, 66g carbohydrates, and 230g fat. It is an excellent source of vitamin A (37% of the Daily Value), potassium (30% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cucumbers for this recipe?
Yes, you can use smaller varieties like Persian cucumbers or even mini cucumbers if you prefer bite-sized portions. Just adjust the cooking time accordingly, as smaller cucumbers may require less baking time.
What can I substitute for bread crumbs?
If you don’t have bread crumbs on hand, you can use crushed crackers, panko, or even oats for a gluten-free option. Just ensure to adjust the moisture content in the filling to maintain the right consistency.
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffing and stuff the cucumbers a few hours in advance. Just cover them and refrigerate until you’re ready to bake. This allows the flavors to meld together beautifully before cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).