Swedish Baked Potatoes with Vegetarian Filling

Baked Potatoes with Vegetarian Filling

Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made Baked Potatoes Swedish Style, However with vegetarian filling.

Baked potatoes are really popular in Sweden. It is also a popular streetfood. The fillings can be many. Most traditionally it is made with creme fraiche or yoghurt a little mayonnaise, shrimps, onions or with ham instead of shrimps. However it could be with any ingredients you prefer. We made it with onions, mushrooms and bellpeppers this time. This dish is so tasty and comforting and really easy to make.

When it comes to fillings go crazy and make up your own favorites.

For the traditional Swedish #Skagenröra you can find the recipe on my website under Swedish Skagenröra

Ingredients:

  • Large baking potatoes
  • Olive Oil
  • Flake salt

Ingrediens for filling:

  • 1 yellow onion
  • 1 bell peppar
  • Mushrooms
  • Yoghurt naturelle
  • Mayonnaise
  • Salt
  • Peppar
  • Chive and or spinnach (some for the filling and some as garnish
  • Butter (for the serving)

Instructions:

Prepare the filling by chopping the ingredients. Sweath the chopped onion, chopped bellpepper and chopped mushrooms in a little olive oil and set aside to cool down.

Mix the Yoghurt and mayonnaise (omit mayo if you don´t want the fat or use low fat). When it comes to measurements for the Yoghurt it really is up to you how much filling you want and how big your potatoes are. I used 1 dl for mine however got leftover since my potatoe was not a really large one. Yoghurt alone works great as well. Season with salt and pepper and even some other favorite seasoning you have. I added some red chopped pepper to mine since I like a bit of hotness.

When the sweathed ingredients have cooled completely mix in the yoghurt mix and set to cool in the fridge while the potoatoes are getting done.

We baked our potatoes in the airfryer, however they can also be made in the oven or microwave.

Baking in the Airfryer:

Clean and scrub the potatoes. Stick the potoatoes with a fork in a couple of places (to prevent them from exploding when baking). Massage olive oil around the whole potatoes and sprinkle flake salt all around. Place them in the airfryer and set the temperature to 200 Celsius Degrees. We baked them for about 45 minutes. However we checked every 10 minutes to see the progress of the potatoes becoming soft. The time will vary depending on the size.

Baking in the oven:

Set the oven to 225 °.

Wash the potatoes and stick them with a fork in a couple places. Place them on the oven rack and bake them until soft, 45-60 minutes depending on size. I often bake them in aluminum foil, however it is not necessary.

The potatoes can also be baked in the microwave, 12-15 min. The microwave will not give the delicious crispy skin though.

Serving:

Cut a cross or slice the potatoes, press them together a bit to break up the inside a little. Add some butter and sprinkle salt. Then add the filling and enjoy!

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