Baked potatoes are halved, hollowed out and refilled with a creamy mixture of potato, kashar cheese (Turkish semi-hard cheese) and strained yogurt. Served hot, these easy-to-serve potato halves bring together soft potato and a creamy, cheesy filling.
Dry the washed potatoes and prick them in several places with a fork. Rub with olive oil and salt, then bake in a preheated oven until the skins are lightly browned.
When the potatoes have cooled to warm, halve them lengthwise. Scoop the flesh into a separate bowl, leaving a thin rim and taking care not to tear the skins.
Mash the scooped-out potato thoroughly with the kashar cheese, strained yogurt, butter, scallions, salt and black pepper. Mix until the filling is smooth.
Pack the filling into the potato skins and sprinkle with a little more kashar. Bake until the cheese has melted and the tops are lightly browned.
Remove the canapés from the oven, sprinkle with ground red pepper and serve while hot.
Important: prick the potatoes in several places with a fork before baking, otherwise steam can build up and make them burst. Leave a thin rim when scooping out the flesh to avoid tearing the skins. Allergens: contains milk and dairy products.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
