Baked potatoes with green onions and cheese

Name: Baked potatoes with green onions and cheese - Iustina E.
Ingredients: 8 medium potatoes; 200 g grated cheese; 4; 5 green onion stalks; 2 cloves of garlic; 4 tablespoons of oil; spices to taste: salt; sweet/spicy paprika; rosemary; and dried basil.

Children - Baked potatoes with green onions and cheese by Iustina E. - Recipia

On the weekend, I wanted a warm side dish that wouldn't require too much attention but would be something different from the usual baked potatoes. I had a few suitable potatoes, fresh green onions, and a leftover piece of cheese from another recipe, so I made this version with thin slices, oil, spices, and vegetables placed between the slices. The multicooker was handy, but it can also be done just as well in a conventional oven. Quick info Total time: about 40 minutes Preparation time: 10 minutes Baking time: 30 minutes Servings: 4 Difficulty: easy Recipe type: warm side dish, lunch or dinner Ingredients 8 medium potatoes 200 g grated cheese 4-5 green onion stalks 2 garlic cloves 4 tablespoons oil Salt Sweet or hot paprika powder (to taste) Dried rosemary Dried basil Preparation method 1. Peel the potatoes, then wash them and pat them dry with a towel. Using a sharp knife, slice each potato lengthwise, cutting as thinly as possible without cutting all the way through. The base should remain intact so that the slices do not fall apart completely. 2. Arrange the prepared potatoes in a suitable baking dish or in a multicooker if you are using one. Sprinkle salt over them, then drizzle with the 4 tablespoons of oil. 3. Chop the green onions finely and slice the garlic cloves thinly. With your fingers, gently open each potato and place the onion and garlic between the slices, a little in each space. 4. Sprinkle the spices over the potatoes: paprika powder (sweet or hot, to taste), dried rosemary, and dried basil. You can adjust the quantities to your liking, just make sure not to skip the salt. 5. Place the dish in the preheated oven at 180 degrees or start the multicooker on baking mode at the same temperature for about 30 minutes. Check with a fork – it should easily pierce the potatoes, and the edges should be slightly browned. 6. Remove the potatoes to a platter while they are hot. Sprinkle the grated cheese on top so that it melts from the heat of the potatoes. 7. Serve immediately while they are warm and the cheese is still soft. Why I make this recipe often I love it because I can prepare everything quickly without having to keep an eye on the oven. It’s a good solution when I have simple ingredients on hand. The potatoes can be served as a side dish or as a main course if I add a salad or a portion of vegetables alongside. It’s also great when I have guests, not just on ordinary days. Tips and variations Tips If you want the slices as thin and even as possible, use a long knife with a thin blade. To avoid cutting all the way through the base of the potato, you can place it on a large wooden spoon while slicing, so the knife will stop at the edge. The green onions can also be placed just on top if you don’t want to open all the slices. The garlic can be crushed or finely chopped. Substitutions The cheese can be replaced with any cheese that melts well: mozzarella, gouda, or edam. If you don’t have green onions, you can use dried chopped onion, but placing it between the potato slices will make it sweeter when baked. Variations You can add thinly sliced mushrooms between the potato slices for an extra texture. For a more intense flavor, sprinkle parmesan or a little garlic powder. If you like it spicier, use hot peppers or chili flakes instead of the regular paprika powder. Serving ideas The potatoes can be served as is, but they also go well with grilled meat or fish. For a vegetarian meal, I pair them with a green salad. They are also good alongside fried eggs or a raw vegetable salad. Frequently asked questions Do the potatoes need to be pre-boiled before baking? No, it’s not necessary. They bake directly raw, as long as they are medium-sized, not too large. Can I use red potatoes? Yes, any variety of potatoes works, just make sure they are not too starchy so they don’t crumble when sliced. If I don’t have a multicooker, can I use a conventional oven? Yes, bake them in a heat-resistant dish or baking tray at the same temperatures and times. Can the recipe be made without cheese? Sure, but the cheese adds extra texture and flavor. If you want to skip it, you can add extra spices or a little grated hard cheese for flavor. Nutritional values The values are approximate, for one serving (out of 4): Calories: 320 kcal Protein: 10-12 g Fat: 14-16 g Carbohydrates: 38-40 g Nutritional value depends on the type of cheese and the exact amount of oil used. The recipe is quite filling due to the potatoes and cheese, contains protein from the cheese, and carbohydrates from the potatoes. Storage and reheating The potatoes are best fresh. If there are leftovers, they can be stored in the refrigerator, covered, for up to 2 days. They can be reheated in the oven or multicooker for a few minutes, but the texture of the slices will become softer and the cheese will not melt as well as when initially served. For optimal results, prepare only as much as you consume.

Baked potatoes with green onions and cheese

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