Starter
Potato starter
Baked potato halves hollowed into little bowls, each holding half a boiled egg and a knob of butter.
Recipe from Донка Цапова · Mississauga, ON
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Fasting
- Not suitable
Ingredients 7 ingredients
Method
- Wash the potatoes and cut them in half across. Do not peel them — the skin holds the shape while they bake.
- With a teaspoon or a small knife hollow out the middle of each half to make a little bowl, leaving a wall about a centimetre thick.
- Arrange them in a greased tin, hollow side up, and bake in a heated oven at 200 °C for about 35 minutes, until the potato is soft.
- Take them out, put a piece of butter into each hollow and season with salt.
- Into each bowl put half a hard-boiled egg, salt it, grind over black pepper and add a little more butter.
- If you like, grate kashkaval over the top — it gives a sharper flavour.
- Return them to the oven for another ten minutes, until the cheese has melted and browned. Serve hot, with sour cream.
If you cannot find it
Substitutions that work outside Macedonia.
- Kashkaval
- Gouda, gruyère or cheddar — a cheese that melts and browns.
- Sour cream
- Crème fraîche or thick Greek yoghurt with a pinch of salt.
- Butter
- Olive oil with a little salt, for a lighter version.
