Recipe for: Baked potatoes stuffed with cottage cheese and dill - photo 1
← Recipes

Recipe for: Baked potatoes stuffed with cottage cheese and dill

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 2 wyświetleń ~17.15 PLN - (0)
Rate:
(0)
Start Cooking

Description

Baked potatoes stuffed with cottage cheese and dill are a Polish version of a hearty, homemade one-pot dish that combines the simplicity of ingredients with a spring touch of green herbs. The dish originates from regional cuisine, where potatoes and cottage cheese are the basis of many meals; here they appear in the form of "boats" filled with creamy filling. Flavor: the delicate sourness of cottage cheese and sour cream, the aroma of sautéed onion and garlic, and fresh dill provide a contrast to the sweet-earthy note of the potato. Visually: a golden potato skin, creamy filling with green specks of dill, optionally topped with a baked cheese crust. Serve as a main dish with a seasonal salad of sorrel or young radishes and cucumber, along with a light spring soup. The dish is filling, easy to scale, and perfect for a family dinner or a festive table in the region.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Cottage cheese 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • 18% cream 100 ml
  • Chicken egg 1 szt. (~60 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Cheese 80 g
💰 Szacowany koszt dania: ~17.15 PLN (4.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Preheat the oven to 200°C (top-bottom). Wash the potatoes with a brush under running water, do not peel the skin — it will preserve the flavor and texture. Dry with a clean cloth. If the potatoes have a very uneven shape, cut the larger ones in half to make them a similar size.

Ingredients: Rapeseed oil
Use a large baking tray or a baking dish. Preheat the oven for at least 10 minutes before placing the potatoes inside.
2

Lightly grease the potato skins with a spoonful of rapeseed oil (about 15 g in total): spread the oil with your hand or a brush. Sprinkle the potatoes with a little salt. Arrange the potatoes on the baking sheet so that they do not touch each other too closely.

Ingredients: Rapeseed oil, Salt
The best option is a baking tray lined with parchment paper. If you don't have a brush, use your fingers — the oil spreads well on the skin.
3

Place the potatoes in the preheated oven and bake for 20 minutes. After 20 minutes, check the softness by inserting a fork into the thickest part – the fork should go in with slight resistance, the potato does not need to be completely soft (it will finish cooking with the filling). Remove from the oven and let sit for 5 minutes to avoid burning during further handling.

Baking time depends on the size of the potatoes; for very large ones, extend by 5-10 minutes. If a fork goes in very easily, the potatoes are overcooked - it will be easier to scoop them out.

Preparation of the filling

4

Peel the onion and chop it into small cubes. Peel the garlic and crush it with a press or finely chop it. Heat a pan over medium heat, add butter (30 g). When the butter melts and starts to gently foam (about 30 seconds), add the onion and sauté for 4-5 minutes, stirring, until the onion becomes translucent and slightly golden. Add the garlic in the last 30 seconds of cooking, stirring to avoid burning.

Ingredients: Onion, Garlic, Butter
Use a medium-sized pan (diameter 24-26 cm). The onion should be soft and translucent — this is a sign that it has released its sweetness into the filling. Do not fry on too high heat, as the garlic will burn and become bitter.
5

Transfer the sautéed onion and garlic to a large bowl, set aside to cool for 2-3 minutes. Add the cottage cheese (300 g) and sour cream (100 ml) to the bowl. Mash the cottage cheese with a fork or potato masher until the mixture is smooth with small lumps. Add the egg (60 g) and mix thoroughly to combine the ingredients.

Ingredients: Cottage cheese, 18% cream, Onion, Garlic
Use a large metal or glass bowl. If the cottage cheese is very dry, add an extra 1-2 tablespoons (15-30 ml) of cream. The mixture should be creamy but not runny.
6

Chop the dill very finely and add it to the cheese mixture. Season with salt (start with 2 g) and black pepper (1 g), mix and taste. If you are using sorrel (optional), chop it and gently mix it with the cheese — sorrel will add a fresh acidity, but don't overdo it so it doesn't overpower the flavor.

Ingredients: Dill, Salt, Black pepper, sorrel, Cottage cheese
Taste the mixture after adding the spices — the cottage cheese and potatoes may require more salt. If you are adding sorrel, remember that it has natural acidity — you can reduce the amount of cream by 1 tablespoon.

Filling the potatoes

7

Cut the baked potatoes in half lengthwise. Using a melon baller or a small spoon, gently scoop out the inside of the potato, leaving about a 5 mm layer of flesh next to the skin (you will create a "boat"). The flesh you scoop out can be added to the cheese mixture and stirred to increase the volume of the filling.

Ingredients: Cottage cheese
Use a metal teaspoon or a special scooping spoon. Do not scoop too deeply — a thin layer of potato near the skin will keep the shape of the boat after baking.
8

Fill each half of the potato with a spoonful of the cheese mixture; smooth the surface with the back of the spoon. If you are using cheese (optional), evenly sprinkle it on top of each boat (about 80 g in total). Place the filled halves back on the baking tray.

Ingredients: Cottage cheese, Cheese
Do not overfill the boats — the filling may rise slightly during baking. Additionally, you can add chopped herbs or a bit of breadcrumbs for a crispy crust.

Baking

9

Place the filled potatoes in an oven preheated to 200°C and bake for 18-22 minutes. Bake until the top of the filling is slightly set and the cheese (if used) is golden. If you want a more intense crust, turn on the grill function for the last 2-3 minutes.

Ingredients: Cottage cheese, Cheese
Baking time depends on the size of the boats and the amount of filling — check the color and firmness of the filling: it should be set at the edges and slightly springy when touched with a spoon.

Serving

10

Remove the potatoes from the oven, wait 2 minutes. Sprinkle with fresh dill and optionally small leaves of sorrel for decoration. Serve warm with a simple salad of young vegetables (e.g., lettuce, radish, cucumber) drizzled with olive oil or a light vinaigrette.

Ingredients: Dill, sorrel
Use a wide flat plate to nicely arrange the halves. The dish is filling — a serving of 2 halves per person will be sufficient.

Fun Fact

💡

Cottage cheese and potatoes are staple ingredients in Polish cuisine — in the past, peasants often combined them to create hearty one-portion dishes. Stuffed potatoes are a modern reinterpretation of this economical meal.

Best for

rodzinny obiad majówka przyjęcie wiosenne

Tips

🍽️ Serving

Serve hot, with a light green salad and a sour addition (cucumber, sorrel) for contrast. Kefir or a spring borscht with young beets pairs well with the potatoes. If cheese is not used, add 1 tablespoon of breadcrumbs and a bit of butter on top to achieve a golden crust.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container. Reheat in the oven at 180°C for 10-12 minutes to restore the crispness of the crust; in the microwave, the filling may become too moist.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked salmon with lemon, spelt, and asparagus 60 min

Baked salmon with lemon, spelt, and asparagus

May Day
Horseradish soup with potatoes (spring version) 40 min

Horseradish soup with potatoes (spring ver...

Soups
Zucchini Fritters with Dill Yogurt 30 min

Zucchini Fritters with Dill Yogurt

Vegetarian Dishes
Krakow cheesecake with raisins 90 min

Krakow cheesecake with raisins

Cakes and Bakes
Roast Duck with Apples in Polish Style (Regional Method) 120 min

Roast Duck with Apples in Polish Style (Re...

Regional Cuisine of Poland
Grilled Ribs in Honey-Rhubarb Glaze with Barley and Spring Salad 240 min

Grilled Ribs in Honey-Rhubarb Glaze with B...

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama