Potato crusts are usually fried. But if you coat them with a mixture of olive and butter and bake in the oven, the result will be no worse: the taste and crispy texture will be completely preserved! In this recipe, the crusts are stuffed with an appetizing mixture of low-fat cottage cheese with greens, smoked salmon and fresh dill.
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You will need
- For 8 servings:
- - 8 potatoes of 200 g each;
- - 2 tbsp olive oil;
- - 20 g of butter;
- - 125 g smoked salmon;
- - 1 tbsp lemon juice;
- - 150 g of cottage cheese;
- - 1 tbsp capers;
- - 2 tbsp fresh dill;
- - sea salt and black pepper to taste.
Instruction manual
1
Heat the oven to 200 degrees. Wash the potatoes thoroughly and pat dry with a paper towel. String on metal skewers - so it will bake faster. Lubricate the peel 1 tbsp. olive oil and a little salt. Lay on a baking sheet and bake for 1 - 1 and 1.25 hours until soft.
2
Remove potatoes from skewers and cut lengthwise into 2 parts. Remove the flesh with a spoon, leaving a layer about a centimeter thick. We no longer need the pulp. Cut each half lengthwise again and lay on a clean baking sheet with the skin down.
3
Melt the butter with the remaining tablespoon of olive and season with sea salt and pepper to taste. Lubricate the inside of the potatoes with this mixture. Return to the oven for another 15 minutes so that the inner surface of the root crop becomes golden.
4
Meanwhile, cut the capers. Cut salmon into thin strips and sprinkle with lemon juice. Combine the curd cheese, capers and dill in a bowl, add salmon and mix again.
5
Cool the crusts for 2 minutes and fill each quarter with a filling of salmon and cottage cheese. Garnish with sprigs of fresh dill and serve warm.