A delectable potato dish that uses nonfat quark (a Northern European variation on sour cream) to balance the richness of butter and cheese.
- 3 1/2 pounds russet potatoes, washed Add to list
- 1/2 yellow onion, finely minced Add to list
- 2 teaspoons minced garlic Add to list
- 1/4 pound (1 stick) unsalted butter Add to list
- 3/4 cup nonfat quark Add to list
- 1 teaspoon salt, or to taste Add to list
- 1/2 cup Romano cheese, grated Add to list
- 1 3/4 cups four-cheese blend Add to list
- 1/2 bunch green onion, finely sliced Add to list
- 2 teaspoons paprika Add to list
Preheat oven to 350˚F.
Wash potatoes and prick each one several times with a fork. Lay the potatoes either directly on the oven rack or on a baking sheet. Bake 1 to 1 1/2 hours, or until completely tender when poked with a fork. Let cool. When cool, cut in half and carefully scoop out pulp and place in a mixing bowl. Save skins.
Sauté onion and garlic in butter over medium heat until soft but not brown, about 8 minutes. Using the paddle attachment of a stand mixer, an electric hand mixer, or a large whisk, blend the onion mixture with potato pulp, quark, salt and Romano cheese until smooth.
Fill potato skins with mixture. Top with four-cheese blend and bake until the cheese has melted.
Garnish with green onion and a sprinkle of paprika.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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