Ingredients with Measurements:
- 4 large baking potatoes
- 1 cup of crumbled Qazy cheese
- 1/4 cup of chopped green onions
- 1/4 cup of chopped parsley
- 1/4 cup of sour cream
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash the potatoes and pat them dry.
3. Prick each potato several times with a fork.
4. Wrap each potato in aluminum foil and place them on a baking sheet.
5. Bake the potatoes for 1 hour or until they are tender when pierced with a fork.
6. Remove the potatoes from the oven and let them cool for a few minutes.
7. Unwrap the potatoes and cut a slit lengthwise on the top of each potato.
8. Using a fork, fluff the inside of each potato.
9. In a bowl, mix the crumbled Qazy cheese, chopped green onions, chopped parsley, and sour cream.
10. Season the mixture with salt and pepper to taste.
11. Stuff each potato with the Qazy cheese mixture.
12. Return the stuffed potatoes to the baking sheet and bake for an additional 10 minutes or until the cheese is melted and bubbly.
13. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Total fat: 12g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 320mg
Total carbohydrates: 41g
Dietary fiber: 4g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Qazy cheese can be substituted with feta cheese or goat cheese.
- Green onions can be substituted with chives or shallots.
- Parsley can be substituted with cilantro or dill.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add cooked bacon bits to the Qazy cheese mixture for a smoky flavor.
- Substitute the Qazy cheese mixture with chili for a hearty meal.
- Top the stuffed potatoes with additional shredded cheese and broil for a crispy crust.
Tips and tricks:
- Make sure to prick the potatoes with a fork to prevent them from exploding in the oven.
- Use a fork to fluff the inside of the potatoes to create more space for the Qazy cheese mixture.
- Let the potatoes cool for a few minutes before handling them to avoid burning your fingers.
Storage instructions:
Leftover Qazy Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Qazy Baked Potatoes, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Qazy Baked Potatoes on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish the Qazy Baked Potatoes with a dollop of sour cream and a sprinkle of chopped green onions.
Pairings:
Pair the Qazy Baked Potatoes with a green salad for a light meal or with grilled steak for a heartier meal.
Suggested side dishes:
Serve the Qazy Baked Potatoes with roasted vegetables or garlic bread.
Troubleshooting advice:
- If the potatoes are not cooked through after 1 hour, bake them for an additional 10-15 minutes.
- If the Qazy cheese mixture is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers properly in the refrigerator.
Food history:
Qazy cheese is a traditional cheese in Kazakhstan made from mare's milk.
Flavor profiles:
The Qazy Baked Potatoes have a creamy and tangy flavor from the Qazy cheese and sour cream, with a hint of freshness from the green onions and parsley.
Serving suggestions:
Serve the Qazy Baked Potatoes as a main dish or as a side dish for a family dinner or a party.
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