Stuffed baked potatoes with spring onion and Vesterhavsost (a Danish aged hard cheese) are a brilliant way to upgrade the classic baked potato.
The potatoes are baked until tender, then the flesh is carefully scooped out and mixed with crème fraîche, spring onion, mozzarella and Vesterhavsost.
This creamy mixture is spooned back into the potato skins and baked again until the top is golden and the cheese has melted. The result is the creamiest baked potato, full of flavour.
Stuffed baked potatoes are very easy to make and taste wonderful.
They make a perfect side dish, summer or winter. Serve them with barbecued food, a juicy oven roast, chicken or any other main course. A versatile, flavourful dish that suits any occasion.
Stuffed baked potatoes with spring onion and Vesterhavsost
A recipe for the most delicious baked potatoes – filled with a creamy potato filling with spring onion, cheese and crème fraîche.
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Ingredients
- 4 medium baking potatoes
- 100 ml crème fraîche
- 3 spring onions, finely sliced
- 100 g mozzarella, grated the firm block kind, not fresh mozzarella in brine
- 70 g Vesterhavsost, finely grated Danish aged hard cheese; an aged Gouda or Comté works as a substitute
- Oil
- Salt and freshly ground pepper
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Method
- Wash the potatoes and dry them thoroughly with a tea towel.
- Rub them with oil and season with salt, then bake in a preheated conventional oven (top and bottom heat) at 200°C for about 1 hour – or until completely tender. The time depends on their size.You can also cook them in an air fryer at 175°C for about 1 hour.
- Cut off the tops and let the potatoes cool slightly, so you can hold them.
- Carefully scoop out the potato flesh into a bowl. Take care not to get too close to the skin – better to leave a thin layer in place.
- Mix the slightly cooled potato flesh well with the crème fraîche, spring onions, mozzarella and Vesterhavsost. Season to taste with salt and freshly ground pepper.
- Fill the large empty potato skins with the filling. Press it down lightly and let it mound up on top. Discard the cut-off tops.Spray the tops with a little cooking spray or brush with oil.
- Return the potatoes to the oven for about 15-20 minutes at 200°C – or cook in the air fryer at 175°C for 15-20 minutes.
- Serve with extra spring onion on top, if you like.
Nutrition
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Smager fantastisk
Hej Mette
Hvor gør det mig bare mega glad at høre – tusind tak fordi du giver dig tid til at skrive 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Lækker lækker
Tusind tak for de søde ord❤️