It literally means potato halves, which are salted and baked with skin on, cut side up in very hot oven. I baked them in old wooden stove on about 280 °C. It is usually served with onion, garlic and bacon, but here it is also served with smoked fresh cow cheese and sour cream. Also it is great with sauerkraut. Aaand it is well known dinner in Lika (mountain part of Croatia), I might say it is one of their famous dishes.
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What kind of cheese do you use? I’m asking because your dish reminded me of a Polish regional specialty called “pyry z gzikiem”, which also features baked potatoes with cheese and sour cream topping. As base, we use twaróg cheese – crumbly and grainy cheese made from sour milk. Today we usually buy it in shops, but I remembered my grandma used to make it at home. Ahh, thank you for bringing back the memories!
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It literally means potato halves, which are salted and baked with skin on, cut side up in very hot oven. I baked them in old wooden stove on about 280 °C. It is usually served with onion, garlic and bacon, but here it is also served with smoked fresh cow cheese and sour cream. Also it is great with sauerkraut. Aaand it is well known dinner in Lika (mountain part of Croatia), I might say it is one of their famous dishes.
What kind of cheese do you use? I’m asking because your dish reminded me of a Polish regional specialty called “pyry z gzikiem”, which also features baked potatoes with cheese and sour cream topping. As base, we use twaróg cheese – crumbly and grainy cheese made from sour milk. Today we usually buy it in shops, but I remembered my grandma used to make it at home. Ahh, thank you for bringing back the memories!