Baked Potatoes with Gouda and Sour Cream
4 servings
60 minutes
Baked potatoes with Gouda and sour cream are a cozy and simple dish of Russian cuisine that delights with its rich flavor and tender texture. Historically, baked potatoes were popular in rural kitchens where accessible ingredients were used to create hearty and aromatic dishes. In this recipe, the crispy potato skin hides a soft, creamy filling enriched with savory Gouda and the freshness of onion. Baking gives the cheese an appetizing golden crust while the sour cream softens the taste, making it harmonious. This dish is perfect as a standalone dinner or snack and can also serve as an excellent side for meat and vegetable dishes. Serve it hot, enjoying the aroma and depth of flavor.
1
Preheat the oven to 200 degrees (convection oven to 180 degrees). Line a baking sheet with parchment paper. Wash the potatoes thoroughly with a brush and dry them with a paper towel. Place the potatoes on the baking sheet and drizzle with sunflower oil. Bake in the preheated oven for about an hour.
- Potato: 4 pieces
- Sunflower oil: 1 tablespoon
2
Meanwhile, grate the cheese on a coarse grater. Mix half of the cheese, sour cream, and a tablespoon of chopped onion. Add salt and pepper.
- Gouda cheese: 100 g
- Sour cream: 125 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
Slightly cool the potatoes. Cut a slice about a centimeter thick from each potato. Carefully scoop out the center with a spoon, leaving walls about a centimeter thick. Transfer the potato flesh to a bowl and mash it with a fork. Mix with cheese, sour cream, and onion.
- Potato: 4 pieces
- Gouda cheese: 100 g
- Sour cream: 125 g
- Onion: 1 head
4
Fill the potato with the obtained mass. Sprinkle with the remaining cheese. Place the potato on a baking sheet and bake in a preheated oven for 15 minutes until the cheese melts. Sprinkle with the remaining onion. Serve hot.
- Gouda cheese: 100 g
- Onion: 1 head