Cheese-Stuffed Baked Potatoes
Lacto-Ovo Vegetarian Recipes Potatoes Budget Recipes Cheese Side Dishes
Delicious stuffed potatoes, smothered in sour cream and dill sauce. 🤤
Ingredients
4 medium potatoes
100 g Focsani cream cheese (or burduf cheese; or feta-style telemea)
1/2 onion
1 small egg
1/4 teaspoon sweet paprika
salt, pepper
1 tablespoon oil
Sour Cream and Dill Sauce
100 ml sour cream
4 dill sprigs
1 pinch of chili
1 pinch of sweet paprika
salt
Servings: 2
How to prepare cheese-stuffed baked potatoes
- For the sauce, mix the sour cream, chopped dill, paprika, and chili. Add a little salt.
- Scrub the potatoes with a wire sponge or rough brush. Prick them all around with a fork. Bake at 200°C for 45-60 minutes (until a fork goes through them easily; time depends on potato size). Let them cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving some on the skin.
- In a small pan, sauté the finely chopped onion in 1 tablespoon of oil. When done, remove the pan from heat and add pepper and paprika to the onion.
- Mix the scooped potato flesh with the sautéed onion, beaten egg (if you don't have a small egg, beat a regular egg well and use only half), and cheese. Mix well. Season with salt to taste.
- Fill the potato skins with this mixture.
- Place the potatoes in a baking tray and bake for 10 minutes at 200°C. Then switch to grill mode and bake for another 10 minutes until golden on top.
- Serve the potatoes warm, drizzled with sour cream sauce, alongside green salad.
Scooped baked potatoes
Potato pulp with fried onion
Filling
Stuffed potato
