Baked Potato with Cheese Balls
4 servings
60 minutes
Baked potato with cheese balls is an exquisite blend of simplicity and sophistication typical of French cuisine. Baked until soft, the potato takes on a subtle, slightly smoky aroma, while the delicate cheese balls with butter, dill, and mayonnaise add richness and a creamy texture. A light garlic note gives the dish a piquant touch. This recipe is perfect for cozy home dinners or as an original side dish. Before serving, the potato is slightly opened to allow the cheese to melt, creating an appetizing appearance and delightful taste. The French appreciate such dishes for their harmony and ability to enhance the natural flavors of ingredients.
1
Wash the potatoes well and poke them with a fork in several places. Place them on a rack in the oven and bake at 180 degrees until done (depends on the size of the potatoes) for 45 minutes.
- Potato: 8 pieces
2
Grate the cheese on a fine grater, mix it with softened butter, mayonnaise, and dill. Roll into small balls.
- Cheese: 50 g
- Butter: 30 g
- Mayonnaise: 1 tablespoon
- Chopped dill: 1 g
3
Slightly cool the potatoes and make cross-shaped cuts, cutting 1 cm deep, leaving a couple of cm uncut at the end (see photo).
- Potato: 8 pieces
4
In the middle of the potato (slightly opened), we place a cheese ball and before serving, send it to the microwave or oven for 1-1.5 minutes.
- Cheese: 50 g
- Butter: 30 g
- Mayonnaise: 1 tablespoon
- Chopped dill: 1 g
- Garlic: to taste
- Salt: to taste