Ingredients with Measurements:
- 4 large baking potatoes
- 1/2 cup Bavarian mustard
- 1/2 cup sour cream
- 1/4 cup chopped fresh chives
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Potato masher or fork
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them all over with a fork.
3. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
4. While the potatoes are baking, mix together the Bavarian mustard, sour cream, chives, Parmesan cheese, salt, and pepper in a mixing bowl.
5. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
6. Cut off the top of each potato and scoop out the flesh with a potato masher or fork, leaving a thin layer of potato inside the skin.
7. Mix the potato flesh with the mustard mixture until well combined.
8. Stuff the potato skins with the mustard mixture and place them back on the baking sheet.
9. Bake the stuffed potatoes for an additional 10-15 minutes, or until the tops are golden brown.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 51g
Protein: 9g
Sodium: 470mg
Fiber: 5g
Sugar: 4g
Substitutions for ingredients:
- Bavarian mustard can be substituted with Dijon mustard or whole grain mustard.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Chives can be substituted with green onions or parsley.
- Parmesan cheese can be substituted with cheddar cheese or Swiss cheese.
Variations:
- Add cooked bacon or ham to the mustard mixture for a meatier version.
- Top the stuffed potatoes with additional grated cheese before baking.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
Tips and tricks:
- Make sure to prick the potatoes all over with a fork before baking to prevent them from exploding in the oven.
- Use a potato masher or fork to mash the potato flesh for a chunkier texture.
- If the mustard mixture is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed potatoes on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed potatoes on a platter with a sprinkle of chopped chives or parsley on top.
Garnishes:
Chopped chives or parsley
Pairings:
- Grilled sausages or bratwurst
- Roasted vegetables
- Green salad
Suggested side dishes:
- German potato salad
- Sauerkraut
- Pretzels
Troubleshooting advice:
- If the potatoes are not cooked through after 45-60 minutes, continue baking them until they are tender when pierced with a fork.
- If the mustard mixture is too thin, add more mustard or sour cream to thicken it up.
- If the stuffed potatoes are not golden brown on top after 10-15 minutes, broil them for a few minutes until they are crispy.
Food safety advice:
- Make sure to wash the potatoes thoroughly before baking.
- Store leftover stuffed potatoes in the refrigerator and consume within 3 days.
Food history:
Bavarian cuisine is known for its hearty and flavorful dishes, often featuring ingredients like sausages, potatoes, and mustard. Mustard is a popular condiment in Bavaria, and is often used in dishes like sausages and pretzels.
Flavor profiles:
Savory, tangy, and slightly spicy from the Bavarian mustard.
Serving suggestions:
Serve the stuffed potatoes as a main dish or as a side dish with grilled sausages or roasted vegetables.
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