Cheese Stuffed Potatoes
Ingredients
Instructions
Peel the potatoes, halve them and carve them with a teaspoon so that they become hollow in the middle. Season with salt the carved potato halves.
Chop finely the potato pieces that have been removed and set aside to use in the filling.
In a bowl combine crumbled cheese, eggs, parsley, the carved parts of the potatoes, spring onions and the peeled and finely chopped tomatoes (the last two are totally optional). Add salt and pepper as needed and mix very well until all ingredients are combined.
Stuff each potato with the filling. Press well with a teaspoon to make sure all stuffing fits inside. Pile more stuffing on top of the potato halves.
Preheat oven to 360 degrees F/ 200 degrees C
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Continue Reading at Tacoandtiramisu →Chef's Notes
If the cheese is salty (feta, Bulgarian sirene), you don’t need to add salt to the filling. Just make sure you season the potatoes before filling them and there is salt in the water.
These potatoes should be consumed immediately. You can keep the leftovers refrigerated and reheat them in the oven or in a microwave but they won’t be as tasty. If reheating, make sure they reach high temperature to avoid unpleasant potato taste.
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