12 large potatoes (2.7 kg)
1 container of natural yogurt (200 g)
1 cup grated Parmesan cheese (120 g)
Salt to taste
1 sprig of parsley (kum kumel)
12 large potatoes (2.7 kg)
1 container of natural yogurt (200 g)
1 cup grated Parmesan cheese (120 g)
Salt to taste
1 sprig of parsley (kum kumel)
Preheat the oven to 250°C (very hot)
Wash the potato with its skin and dry well
Place it in a large baking dish and put it in the preheated oven for about 1 hour or until it's tender
Do not turn off the oven
Let it cool slightly, cut a slice (a lid) from each potato and remove the pulp with a spoon, without damaging the skin
Reserve the pulp and lids separately
Mix well the potato pulp with yogurt and Parmesan cheese, mashing with a fork
Season with salt
Stuff the potato with the resulting mass, using a large pastry bag or a spoon, and sprinkle with parsley
Cover with the lids
Put the baking dish back in the oven for another 15 minutes
Serve warm
(276 calories per serving)
