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Baked Potatoes Stuffed with Twaróg (Polish Curd Cheese) Spread
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Source: https://recipheon.com/en/recipes/main-dishes/baked-potatoes-stuffed-with-twarog-spread
About this recipe
Baked potatoes stuffed with twaróg spread make a simple, distinctly home-style dinner from just a few ingredients. Once baked, the large potatoes are soft inside and ready to fill with twaróg mixed with yogurt, chives, and cucumber. The filling is creamy and fresh-tasting, and noticeably lighter than a typical baked filling made with cheese. Fill the potatoes while they are still warm so the twaróg spread warms gently and the flavors come together.
Ingredients
4 large potatoes
200 g Polish pressed curd cheese (twaróg)
2 tablespoons yogurt
2 tablespoons chives
1 cucumber
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C and position a rack in the middle. Scrub and thoroughly dry the potatoes, then prick each one 6–8 times with a fork. Place them directly on the rack and slide an empty baking sheet onto the rack below. Bake for 45–60 minutes, until a thin knife passes through the center without resistance.
While the potatoes bake, mix the twaróg with the yogurt, chives, and cucumber cut into small dice. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Let the baked potatoes rest for 5 minutes, cut them lengthwise, and fluff the flesh with a fork, keeping the skins intact.
Divide the twaróg spread among the hot potato halves and place them directly on plates.
Serve immediately, 1 potato per serving.
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