Baked potatoes stuffed with telemea cheese and dill | Traditional
(0)
Under an hour
Sezamo
Rețetă tradițională românească de cartofi copți la cuptor și umpluți cu miez pufos, brânză telemea, smântână grasă, ceapă verde și mărar proaspăt. Un preparat reconfortant, rumen și plin de savoare.
Preparation method
Preparing and baking the potatoes
Wash the potatoes well under cold running water, gently scrubbing the skin to remove any dirt, then dry them with a paper towel. Prick the potatoes all over with a fork.
Preheat the oven to 200°C. Place the whole potatoes on a baking sheet lined with baking paper and bake for 45-50 minutes, until soft and easily pierced with a knife.
Preparing the traditional filling
Allow the potatoes to cool for 10 minutes, then slice off a top section lengthwise. Using a spoon, carefully scoop out the hot flesh, leaving a border of about 0.5 cm to preserve the shape of the skin.
Chef's tip
For an even browner crust, you can sprinkle a little extra grated telemea on top before putting the tray in the oven.
Choose potatoes of similar size so they bake evenly in the oven.
Ingredients
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25 min
Under an hour
