← All recipes

🍽️ Baked Potatoes Stuffed with Cheese and Spring Onions

172 kcal · 30 min · 4 servings

Ingredients

• 4 large potatoes
• salt
• 80 ml lukewarm milk
• 3 spring onions
• 4 tbsp freshly grated cheese (e.g. Alpine cheese)
• pepper (from the mill)
• nutmeg (freshly grated)
• butter (for the dish)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of water and salt to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for about 25 minutes until tender.
5. 5. Turn on the oven and preheat it to 200 degrees Celsius with top and bottom heat.
6. 6. Drain the cooking water from the potatoes.
7. 7. Let the potatoes steam for a moment to release excess moisture.
8. 8. Cut the potatoes in half lengthwise.
9. 9. Carefully hollow out the inside of the potato halves.
10. 10. Make sure to leave about one centimeter of the edge intact.
11. 11. Press the hollowed-out potato mass through a potato ricer.
12. 12. Mix the mashed potatoes with the milk until smooth.
13. 13. Rinse the spring onions under cold water.
14. 14. Shake the spring onions dry.
15. 15. Remove the tough ends of the spring onions.
16. 16. Slice the spring onions into thin rings.
17. 17. Mix the spring onion rings and cheese into the potato mixture.
18. 18. Season the filling with salt, pepper, and ground nutmeg.
19. 19. Taste the filling and adjust seasoning if needed.
20. 20. Fill the potato halves with the cheese mixture.
21. 21. Grease a baking dish with butter.
22. 22. Place the stuffed potatoes into the prepared dish.
23. 23. Bake the potatoes for about 15 minutes in the preheated oven.
24. 24. Remove the baking dish from the oven.
25. 25. Serve the potatoes immediately while hot.

Nutrition per serving

• kcal: 172
• Protein: 7 g · Fett/Fat: 8 g · Carbs: 18 g