Even the most ordinary potato acquires an original taste in combination with cheese and greens. Take the Caucasian recipe as a basis and get an amazing dish!

Baked potatoes with feta cheese will be a great dinner for the whole family or a highlight of the festive table. This recipe is a real find for the hostess, if the guests are already on the doorstep and you need to cook a delicious treat in a hurry. The potatoes in this dish have a delicate creamy, slightly salty flavor.

Ingredients:

• cheese - 300 grams;
• potatoes - 600 grams;
• butter - 50 grams;
• milk - 0.5 cups;
• salt - 3 teaspoons.

Cooking method

Wash the potatoes thoroughly, remove the skin and cut across into 4 parts.
Grease a baking sheet or baking dish with butter. Lay the potato slices in tight rows on top of each other, sprinkling each layer with salt and seasonings to taste.
Grate cheese, sprinkle on top of potatoes. For a savory taste, it can be mixed with finely chopped cilantro or mint. In Caucasian cuisine, an abundance of spices is a must.
Gently fill the form with milk and place in an oven preheated to 180-200 degrees. The first 15 minutes the dish is cooked under a closed lid, then it is removed, and the cooking process continues until a golden crust forms on the top, cheese layer.
You can serve it in portions or put it on a large plate. Spicy sauces, adjika, tomato sauce with peppers, and soft creamy sauces are also suitable for such a treat. They are served separately, in special gravy boats.

Tip: if you take salted cheese, the amount of salt during cooking should be reduced to 5 grams, 1 teaspoon will be enough.

I recently returned from Transcarpathia, where I spent two weeks. And of course, I tried the local cuisine. Frankly, banosh (corn porridge) did not impress me, well, I will try in other places. But the potatoes baked on the grill and sprinkled with cheese - very, very much. When I got home, I quickly decided to reproduce the recipe. True, I baked potatoes not on the grill, but in the oven, and my cheese is not real - from sheep's milk, but store-bought - from cow's. But I was very pleased with the result - potatoes soft inside and crispy outside, spicy cheese and spicy onions ... In general, despite the fact that this is quite a peasant dish - potatoes and cheese - I would not be ashamed to put it on the festive table. Well, if you bake kebabs on the grill, then be sure to throw a couple of potatoes into the fire, and then cook this dish from them - believe me, it will scatter faster than meat.

Compound ( for 2-3 servings):

• medium-sized potatoes - 6 pcs.
• green onion - 3-4 feathers
• olive or sunflower unrefined oil
• cheese - 200 gr.
• salt, pepper - to taste

Cooking baked potatoes with cheese:

For 2-3 servings, thoroughly wash 6 medium-sized potatoes with a brush and pat dry with a towel. With a fork, prick the potatoes in several places, grease each potato with sunflower oil and sprinkle salt on all sides (the salt will draw out some of the moisture and the potato skins will become crispy).

Turn on the oven at 200 degrees, but without waiting for it to warm up, put the potatoes in it.
Cook for about 1 hour (test doneness by piercing potatoes with a fork).

Take out the finished potatoes, immediately cut into 2-4 parts, pour over with olive or unrefined sunflower oil and salt and pepper.

A tasty and healthy dish. Using my step-by-step recipe, you can quickly and easily cook potatoes baked in the oven and delight your loved ones with a simple and tasty meal!

We will bake potatoes with brynza and tomatoes. I saw such a dish on the Greek island of Corfu - it was just slices of baked potatoes, and slices of fresh feta were on top of it. The Greeks call feta soft cheese, which is better known to us as brynza. I was so shocked the simplicity and taste of this dish, that upon arrival home I began to experiment. Today I bring the result of my experiments to your judgment.

Potato baked with cheese

For baking we need

• potatoes - 5-6 medium tubers
• onion - 1 large head (you can take a medium one, it doesn't matter, I just like a lot of onions)
• tomato - 1 piece (you can do without a tomato)
• cheese or feta - I can’t say exactly how much I took, the size of three matchboxes
• garlic - 3-4 medium cloves
• cream - 0.5 cups
• spices for potatoes - to taste
• pepper, salt - to taste
• butter - 3 tablespoons
• olive oil or any vegetable odorless - 3 tablespoons
• baking dish
• foil to cover the mold

Let's start cooking!

I will say right away that the addition of tomato and cream is my improvisation, I used to do it without tomato and cream, it was also delicious, but a little dry for me, today I decided to add it. I really liked it !!! I love !

The combination of tomato and cheese turned out to be very successful and gave a little sourness, and with the addition of cream during baking, the potatoes turned out tender.

I have potatoes baked in the oven for a total of about 1 hour.

And the smells ... the smells are all over the apartment !!! Even my dad, who is not a fan of culinary improvisations and experiments, a supporter of his usual food, said that I want to try, and dad liked the potatoes baked in the oven with cheese and tomatoes) )) He only said that salt can be added. For me, this is a good support, dad liked it)))

As for salt, I was careful and salted less than I like, I was afraid to oversalt, because. the recipe contains cheese, and it is salty, so I decided that it is better to undersalt than overdo it with salt.

You can not close the form at the very beginning with foil, then the potatoes will turn out drier. I liked today's version of the recipe for baked potatoes with tomato, cream and closing the form with foil more!

You can use any spices that you like, you can take special spices for potatoes, or you can limit yourself to salt and pepper. I used rustic spices for potatoes from the island of Corfu, I saw saffron in them, it is he who gives a yellowish color, thyme (thyme), rosemary, the rest I did not recognize ...

As you can see, cooking potatoes baked in the oven, and even with tomato and cheese, is simple and quick, like most dishes on. Of course, potatoes are baked for an hour, but this time you don’t have to stand at the stove, stir, turn over, etc.

Well, how do you like potatoes baked with brynza and tomato ??? Did you like it? I would be glad if you share the link on social networks)

Video recipe - potatoes baked in the oven with cheese.

Next time I want to try adding zucchini and maybe eggplant, I love it very much))) I won’t write a new recipe, I’ll just write what happened in the comments to the recipe.

Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! And please share in the comments if everything worked out for you and if everything is clear.

On the eve of the New Year, I wanted to cook something like this - lean, low-fat, without meat. This is extremely rare in our family, my husband insistently demands meat every day. But I still decided to cook potatoes in the oven with cheese. Separately, she served her husband on the table. And I am satisfied, and pleased my husband. As for the potatoes themselves, we were all very pleased with them. Great option for vegetarians.

Servings: 12
Calories: medium calorie
Calories per serving: 260 kcal

To make Baked Potatoes with Bryndza, you will need:

potatoes - 1-1.5 kg
sour cream (cream) - 400-600 ml
cheese - 400-600 g
salt - to taste
spices (turmeric, ground black pepper, ground coriander, nutmeg, Provence herbs) - to taste
vegetable oil - for greasing the mold
green onion, dill, leek (green part) - to taste

How to cook potatoes baked with cheese.

1. Prepare all products. First of all, let's deal with potatoes.

Peel it from the skin, wash it under water and cut it into thin circles (or slices, straws - as you like). For now, let's put it aside.

2. Shred the feta cheese with our hands. My cheese is not store-bought, but cooked at home according to my recipe. I love this cheese very much, the store does not compare at all! By the way, in this recipe, cheese can be replaced with Adyghe cheese or homemade unsweetened cottage cheese.

We will also prepare our fragrant sour cream sauce. Pour sour cream (or cream) into a bowl and add spices. We mix.

3. Next in line is greenery. I used fresh dill, green onion, and the green part of the leek. If desired, you can use fresh parsley and other herbs to your taste. We will wash all the greens under water, shake it off properly so that the water from it is well glassed, and chop.

4. All ingredients are prepared. We take a suitable baking dish, grease its bottom and side walls with sunflower oil. Spread the third part of the chopped potatoes in the first layer. Salt and pepper to taste.

5. Then sprinkle with cheese, pour over with sour cream and sprinkle with herbs. We do this three times, that is, we should get three layers of potatoes with cheese, sour cream and herbs.

6. Cover the baking dish with a lid (or tighten it with foil) and send it to the oven, preheated to 250 degrees. Bake for 15 minutes. Then we set the oven to 200 degrees and continue to cook the potatoes for another 40 minutes. 10 minutes before the end of cooking, you can open the lid and let the dish brown.

500 g potatoes, 75 g cheese, a bunch of green onions and dill.

Boil potatoes with skin, cut them into thin slices and sprinkle with cheese, grated on a coarse grater. If you are used to eating without salt, then the cheese should be soaked for 1-2 days in cold water.

1 Animal proteins are not supposed to be used in healing cuisine, but an exception is made for cheese.

Potato salad with seaweed sauce

500 g potatoes, 2-3 heads of onions,

2 tablespoons vegetable oil, a tablespoon dry

white wine, parsley root,

2 tablespoons dried seaweed.

The day before cooking, brew seaweed with boiling water. When it swells, add finely chopped onion and a spoonful of wine. If desired, you can add two tablespoons of vegetable oil. This sauce can be refrigerated for several days. Steam the potatoes in their skins. When the potatoes have cooled down a bit, cut the tubers into cubes or slices, season with the prepared sauce and sprinkle thickly with chopped green onions.

Dumplings with potatoes

For the test: 2.5 cups of wheat flour, one yolk, a tablespoon of vegetable oil, a teaspoon of lemon juice, 0.5 cups of cold (ice) water.

For the filling: 1 kg of potatoes, one onion,

1/3 teaspoon ground black pepper, 0.5 cup finely

chopped young nettles, goutweed and garden greens.

Filling. Boil the potatoes for a couple, mash it, mix with finely chopped onions and herbs. Whether or not to peel boiled potatoes depends on the quality of the potatoes. It is more useful to mash potatoes with skins. For the elasticity of the stuffing, potatoes can be passed through a meat grinder. If the hostess prepares dumplings with children (and they should always be involved in household chores), you can instruct an assistant to roll mashed potatoes into balls about the size of a walnut.

For a while, the prepared dough should stand under a damp towel.

Dough for dumplings. Mix the egg yolk, sunflower oil and lemon juice in half a glass of ice water, prepare a dough that is not too hard, otherwise it will be difficult to roll out. After the dough rests under a damp towel (20-30 minutes), roll it into a thin layer up to 1 mm thick (lemon juice and sunflower oil make the dough softer and more airy). Cut out circles from this layer with a thin glass, run a finger dipped in water along the edge of each of them, put so much stuffing in the middle of each circle so that you can pinch the edges. You can make crescent-shaped dumplings (then they will be called dumplings). Boil dumplings in salted water, flavored with three chopped onions, bay leaves, peppers, parsley, celery - in a word, everything that you have at hand to make the vegetable broth tasty. Dumplings are cooked over high heat, but not the whole batch at once, but in two or three steps, catching the finished dumplings with a slotted spoon. It is customary to serve dumplings in vegetable broth or without it, lightly sprinkling them with oil and thickly sprinkling with chopped herbs.

Manti with potatoes

For the filling, broth and dough, take everything that was in the previous recipe, but the dough should be rolled out into a layer no thinner than 1 mm.

Cut out mugs from the rolled dough with a saucer and wrap the minced meat in them so that something like a rosette is obtained. It should be remembered that a large lump of dough cannot be rolled up. If you can wrap the stuffing by pinching the edges of the product in the form of a crescent, then the dish will be tastier. Manti are steamed in a special device, but you can boil them in a steeply boiling broth. Manti is served with a seasoning called gomashio in Japan.

Gomasio (otherwise salt with sesame seeds) is a tasty and healthy seasoning for grain, vegetable and cereal dishes. To prepare gomasio, washed and dried sesame seeds are fried in a dry frying pan for 2-3 minutes, sea salt is added and heated for another 1 minute.

Then they are finely pounded in a mortar. For 8-9 tablespoons of sesame, take 1 tablespoon of sea salt. Gomasio should be stored in a jar with a ground stopper. Sea salt should not be substituted for table salt.

Pizza with potatoes

For minced meat: 1 kg of potatoes, a bunch of green onions, a large bunch of spicy greens, 4 tablespoons of tomato paste, berries for decorating pizza, a glass of sour cream, 2 tablespoons of cognac, a glass of cream, 1 yolk.

For test: 0,5 a glass of whey from yogurt, 0.5 cups of sour cream, as much wheat flour as needed to prepare a dough of medium density.

Knead the dough, dust it with flour and form a ball. Cover the dough with a towel and leave for 30 minutes. Divide the dough into 8 pieces. From each part to form juicy. Lubricate the juices with tomato paste mixed with sour cream, put steamed potatoes cut into small cubes on top, sprinkling them with spicy herbs and onions, and decorate with a rosette of grated carrots, berries or something else. Before placing in the oven, drizzle each pizza with cream mixed with egg yolk and cognac. This festive a la carte dish should be served hot on a plate. The hostess should be prepared for the fact that guests will ask to repeat the dish. Therefore, for four persons, for whom all our recipes are designed, 8 servings should be prepared.

It should be noted that we did not use a ripper for sour cream dough. Drinking soda is not used in our diet. Sour cream dough with the addition of whey from sour curdled milk is quite tasty, so you can not start dough with hop yeast.