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Stuffed Baked Potatoes | With Mountain Cheese & Herb Quark
(0)
85 min
Under an hour
Gurkerl Küche
Ein herzhafter Genuss aus der österreichischen Wirtshaus- und Hüttenküche: Große Erdäpfel werden im Backrohr gegart, mit einer herrlich cremigen Masse aus würzigem Kräutertopfen, Butter und feinstem Bergkäse gefüllt und anschließend goldbraun überbacken. Knusprig, käsig und wunderbar bodenständig – das perfekte Wohlfühlessen für den Herbst!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Thoroughly wash the large potatoes under running water, pat dry, and prick several times all over with a fork. Rub with a little salt and half of the caraway seeds.
Place the potatoes on the baking sheet and bake in the hot oven for about 45 to 50 minutes until they are soft and can easily be pierced with a knife.
Filling & Baking
Allow the baked potatoes to cool briefly, then slice off a lid lengthwise or cut them in half. Carefully scoop out the soft interior with a spoon, leaving a sturdy border of about 1 cm.
Chef's tip
The filling turns out particularly creamy if the butter is at room temperature and the quark is briefly stirred smooth before mixing in.
Traditionally, this is served with a fresh green leaf salad or a crisp cucumber salad with chives.
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