A practical canapé recipe made by halving baked potatoes, scooping out the insides, and refilling them with a creamy filling blended with kashar cheese and strained yogurt. Served hot, it combines the softness of the potato with the richness of the cheese.
Dry the washed potatoes, prick them a few times with a fork, and rub with olive oil and salt. Bake in a preheated oven until the skins are lightly browned.
Cut the slightly cooled potatoes in half lengthwise. Scoop out the flesh with a spoon, leaving a thin border, into a separate bowl, taking care not to tear the skins.
Mash the scooped-out potato flesh well with kaşar cheese, strained yogurt, butter, green onion, salt, and black pepper, mixing until you get a smooth filling.
Press the prepared filling into the skins, sprinkle a bit more kaşar cheese on top. Bake until the cheese melts and the tops turn lightly golden.
Remove the canapés from the oven, sprinkle with paprika, and serve hot.
Important: Prick the potatoes in several places with a fork before baking, otherwise steam will build up and they may burst. When scooping out the flesh, leave a thin edge so you don't tear the skin. Allergen: Contains milk and dairy products.
Don't throw away the potato flesh you scoop out; mixing it into the filling noticeably enriches both the flavor and texture of the canapé.
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