• Cristina

Baked Potatoes - Stuffed Three Ways

Being in Romania for the holidays means a lot of home cooked meals so this #homemadeMonday is brought to you by me and my mom, straight from her tiny kitchen in snowy Sibiu. As for the dish - it´s a twist to the traditional baked potatoes with salt and butter my grandma used to make - this time they´re stuffed. And more than just stuffed, they´re stuffed three ways such as to satisfy the tastes of vegans (giving them an option of red pepper or tomato paste), vegetarians (cream cheese and sour cream) and meat lovers - all at once. Without further ado, here comes this year´s first #homemadeMonday.




Ingredients

(serves six)


10 large potatoes

200g sour cream

150g cream cheese (I used the Romanian branza de burduf)

150g red pepper or tomato paste (I used Romanian zacusca)

50g ham

salt, pepper and oregano to season



Instructions


1. Boil ten large potatoes for 20 - 25 minutes. Do not worry if the potatoes are not fully boiled after this time, they´re not supposed to be. They just need to be boiled enough so you´re able to carve the inside of them out.


2. Cut the potatoes in half and carve the inside of them, leaving about 0,5 mm - 1 cm of potato on the border and on the bottom.



3. Use 3/4 of the potato filling you carved out and put it in a bowl along with the sour cream and cream cheese, using a mixer to bring the consistency to a spreadable cream. Season with salt, pepper and oregano.


4. Stuff six halves of the potatoes with the sour cream and cream cheese mixture.


5. Add the ham to the remaining mixture, stir, and stuff eight halves of potatoes (I am choosing eight instead of six this time because this is my favourite stuffing).


6. Use the pepper paste (or the zacusca if you´re lucky) to stuff the remaining six halves of the potatoes.



7. Preheat your oven at 200 degrees and bake the potatoes for 20 minutes before serving them along with a nice glass of red wine.



Bon appétit,

C.

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