Young Potatoes Baked with Quail Eggs and Cheese
by Editorial Staff
Young potatoes, baked with quail eggs and cheese, look appetizing and are very easy to prepare. Cut the boiled potatoes into two parts and cut out the middle. Then stuff the potatoes with quail eggs, sprinkle with grated cheese and bake in the oven. It turns out an original and delicious baked potato!
Cook: 1 hour 15 mins
Servings: 4
Ingredients
- Young potatoes (large) – 780 g (4 pcs.)
- Quail eggs – 8 pcs.
- Hard cheese – 100 g
- Salt – 1 teaspoon (to taste)
- Ground black pepper – 1/3 teaspoon
- Allspice peas – 3 pcs.
- Bay leaf – 2 pcs.
- Vegetable oil (for lubricating the mold) – 1 tbsp
For filing:
- Fresh basil (or any greens) – 1-2 sprigs
Directions
- Let’s prepare the products.
I have a young potato, but you can also take an old crop, then the cooking time will slightly increase.
We take potatoes and quail eggs in a 1: 2 ratio.
- Wash the potatoes thoroughly (using the hard part of a kitchen sponge) and put them in a saucepan. Fill with water so that it completely covers the potatoes. Add 0.5 teaspoon of salt, peppercorns and bay leaves. After boiling, reduce heat and cook until tender (15-20 minutes).
Salt water from the finished potatoes and cool. - Turn on the oven to heat up to 180 degrees.
Peel the potatoes, cut each into two parts. Using a teaspoon, cut the core out of each half of the potato. - Grease the bottom of the baking dish with vegetable oil and lay out the prepared potato halves.
- Add one quail egg to each potato, sprinkle with ground pepper and the remaining salt on top.
- Grate the hard cheese on a coarse grater. Place the cheese on top of each quail egg.
- Let’s send the potatoes with quail eggs and cheese to an oven preheated to 180 degrees for 30 minutes, until the eggs are baked and the cheese melts.
Then take out the mold and sprinkle the potatoes with eggs and cheese with finely chopped basil (or herbs to taste).
- Put the baked potatoes with quail eggs and cheese on plates and serve hot.
Enjoy your meal!
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