Farmhouse potatoes stuffed with bryndza
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ingredients
6 pcs larger potatoes 200 g overgrown bacon 1 pcs onion 2 cloves garlic 250 g bryndza 2 tbsp sour cream butter ground cumin parsley
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Traditional Slovak dishes were often simple but very tasty.
1.
Scrub the peanuts in the peel well, place each one separately on a piece of foil, sprinkle with salt, sprinkle with crushed caraway seeds, place two – three slices of butter and wrap well in the foil. Bake the potatoes prepared in this way at 200°C for about an hour. It depends on the size of the potatoes.
2.
Carefully unwrap the baked potatoes and cut them lengthwise. Hollow out the centre with a spoon. Put the hollowed out potatoes back into the oven to bake. Remove the hollowed out centre and reserve for the filling.
3.
Filling – fry the cubed overgrown bacon, when it releases the fat add the finely chopped onion and saute until glassy. Let the mixture cool and add the bryndza, hollowed out potato centres, crushed garlic, crushed cumin, chopped parsley and stir. Finally, add sour cream – so much that the filling is not very thick but not too thin.
4.
Fill the potato tubs with the mixture, sprinkle the top with smoked cheese and bake in a preheated oven for 10 – 15 minutes.
5.
Serve with garlic dressing.