Jacket potatoes with curd cheese

Jacket potatoes with curd cheese is a healthier version of jacket potatoes with cheddar cheese. It consists potatoes of course cooked in skins and appropriately spiced curd cheese. Cheese can be prepared in many ways but the most important is the curd - it must be the best quality. It is better not to use low fat curd because the less fat curd cheese have, the less your body absorb calcium.  Be sure to add to it cream and finely chopped onion. Season with salt and pepper. There are many variations you can do. For example, you can do it from cottage cheese, ricotta or other white cheese. Instead of cream you can add yoghurt or instead of onions add finely chopped chives. This dish is healthy because it is easy to digested, doesn't contain as much cholesterol as cheddar cheese and have plenty of calcium.

Ingredients (4 servings)

  • jacket potatoes (1 large potato per person)
  • best quality curd cheese (400g)
  • large onion
  • cream (100ml)
  • salt and pepper
  • butter to serve
  • tablespoon of oil


Cook potatoes about 45 minutes (depending on size) until soft. Grease each potato with oil and put in the preheated oven for about 15 minutes. During this time, you can prepare curd cheese. Chop onion into small cubes and pour boiling water. After 3 minutes strain through a sieve and allow the water to evaporate. Mix with curd cheese, sour cream and salt and pepper. I served it by cutting potatoes crosswise, then pressed on each side of the bottom so they opened. At the top I put a large number of curd cheese.

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