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.

Course Side dish

Cuisine Danish

Nøgleord Baked potatoes, Stuffed baked potatoes

Total Time 1 45

Servings people

Calories 350kcal

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

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.