Oven-baked potatoes

Name: Oven-baked potatoes
Ingredients: 2 large potatoes (400 g); 1 red kapia pepper (150 g); 2 green onions (30 g); 1 teaspoon salt; 1 teaspoon dried rosemary; 2 tablespoons oil; 100 g kashkaval cheese

Appetizers - Oven-baked potatoes by Carina F. - Recipia

Oven-baked potatoes fan open, with slices of red kapia pepper tucked between them, and brown lightly in the oven while staying soft in the middle. The kashkaval is added when serving, while the centers stay soft beneath the browned edges; the green onions and rosemary bake between the slices. I choose potatoes that are as close in size as possible. Preparation: 20 minutes. Cooking: 45 minutes. Total time: 65 minutes. Servings: 2. About 480 kcal and 18 g of protein per serving.

Ingredients

2 large potatoes (400 g)
1 red kapia pepper (150 g)
2 green onions (30 g)
1 teaspoon salt
1 teaspoon dried rosemary
2 tablespoons oil
100 g kashkaval cheese

Preparation

1. Peel the potatoes and wash them well. Slice them without cutting the blade all the way to the bottom, so the slices stay attached. 2. Put the potatoes in an ovenproof dish. Slice the kapia pepper into rings and finely chop the green onions, then tuck them between the slices. Sprinkle with the salt and rosemary, and drizzle with oil. 3. Bake in a preheated oven at 200°C for 45 minutes, until the potatoes are soft in the middle and lightly browned. Serve warm with the grated kashkaval on top.

Notes

I serve them with a finely shredded cabbage salad, without another hot side. The kashkaval can be replaced with 100 g of mozzarella; both options contain dairy. Floury potatoes soften more easily in the middle than waxy ones, which hold their shape. If your potatoes are very large, they may need another 10 minutes in the oven, until a fork goes in easily. When slicing, I move slowly toward the bottom; if I rush the knife, pieces break off and the fan shape no longer holds together. Kapia pepper is a good choice when it feels firm when pressed; a wrinkled, very soft one releases more juice into the dish. Leave some space between the potatoes, because slices that touch stay paler along the edges where they meet. Leftovers keep for up to 3 days in the fridge in a sealed container; I reheat them in the oven so the edges don't soften.

Frequently asked questions

Why is the middle still firm even though the edges are browned?

Loosely cover the dish with foil and leave the potatoes in for another 8 minutes at 200°C. The steam helps soften them without browning them too much.

Can I use bell pepper instead of kapia pepper?

Yes, use one 150 g red bell pepper, cut into rings; its flavor is less sweet.

Can I put the kashkaval in the oven?

Yes, for a melted crust, sprinkle it on during the last 6 minutes of baking at 200°C.