Baked stuffed potatoes

Name: Baked stuffed potatoes
Ingredients: 10 medium potatoes; 1 piece (200 g) Romanian cabanos sausage; 50 g cow’s-milk telemea; 5 garlic cloves; 150 g fondue cheese

Appetizers - Baked stuffed potatoes by Marilena N. - Recipia

Baked stuffed potatoes cook for 15 minutes, with slices of cabanos sausage, telemea, a Romanian brined cheese, and garlic tucked into the hollow. The telemea softens, the cabanos warms through, and the fondue cheese is served separately at the table, alongside the potatoes. I choose medium potatoes with smooth skin and no indentations, so they’re easy to scoop out. Prep: 20 minutes. Cook: 40 minutes. Rest: 10 minutes. Total time: 70 minutes. Serves: 5. Approximately 470 kcal and 19 g protein per serving.

Ingredients

10 medium potatoes
1 piece (200 g) Romanian cabanos sausage
50 g cow’s-milk telemea
5 garlic cloves
150 g fondue cheese

Preparation

1. Boil the potatoes in their skins for 25 minutes, until a fork goes easily into the middle. 2. Leave them to cool for 10 minutes, then peel and scoop them out with a teaspoon. 3. Slice the cabanos, cut the telemea into cubes, and slice the garlic. Stuff the potatoes with them. 4. Heat the oven to 200°C. Arrange the potatoes in a baking dish and bake for 15 minutes, until the telemea softens. Serve with 150 g fondue cheese.

Notes

Potatoes of a similar size cook more evenly. Much larger ones may need a few extra minutes, which becomes clear when you scoop them out. Firm flesh is easier to scoop cleanly than floury flesh, which can crumble at the edges. Choose potatoes with unbroken skin and no deep bruises, so you don’t find soft spots when you peel them. I leave about one centimeter of flesh at the bottom of each potato so it sits well in the baking dish. Telemea can be salty, and cabanos adds salt too, so I don’t add any to the filling. I serve these with a green salad, without a heavy dressing. Store leftovers in a covered container in the fridge for up to 3 days; heat portions in the oven until piping hot in the center. Cow’s-milk telemea can be swapped for 50 g feta, but taste it first, as it may be saltier. This dish contains dairy.