Baked Potatoes Stuffed with Cheese, step-by-step recipe with photos from author Gyulya T., 469 kcal
Potatoes stuffed with cheese baked at home will be much tastier than those from a well-known fast food chain. It's important to choose the right potatoes and take the time. "Right" means large, smooth, starchy, and, of course, flawless. "Large" is a relative term. Potatoes weighing 250 grams will be just right.
- Potato
- Semi-hard cheese
- Milk
- Butter
- Olive oil
- Garlic
- Parsley
- Ground black pepper
- Ground nutmeg
- Salt
- Preheat the oven to 200°C. Wash the potatoes thoroughly, scrubbing them with a brush. Pat dry with paper towels. Prick the potatoes all over with a fork. Place in a suitable baking dish.
- Drizzle the potatoes with olive oil and spread it with your hands (preferably wearing gloves) to coat them generously on all sides. Place the pan in the oven and bake for 50–60 minutes. Check for doneness by piercing the potato with a fork.
- Remove the potatoes from the oven and let them cool slightly. Leave the oven on. Meanwhile, grate the cheese finely. Pour the milk into a cup, add the butter, and microwave until melted. Peel the garlic.
- Return to the potatoes. Put on gloves to avoid burning your hands. Cut each potato in half lengthwise, but not all the way through—about two-thirds. This will be enough to open the potatoes up a bit, like books.
- Using a spoon, carefully scoop out the flesh from the potatoes, leaving a wall about a centimeter thick. Quickly mash the scooped-out flesh with a fork in a bowl while it's still hot.
- Add milk with melted butter and about two-thirds of the grated cheese to the mashed potatoes. Press the garlic cloves through a press, season the mixture with salt, pepper, and nutmeg, and mix well.
- Sprinkle the insides of the potato "bags" with salt and pepper and evenly distribute the potato-cheese mixture inside. Sprinkle with the remaining cheese, place them in the pan, and return to the oven for 10-15 minutes.
- Wash the parsley, pat dry with paper towels, and chop finely. Remove the golden-brown baked potatoes with cheese from the oven, sprinkle with chopped parsley, and serve immediately.
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