Baked Potatoes with Mozzarella
Cubed potatoes roasted with Mediterranean herbs, tossed with sour cream and baked under a golden layer of mozzarella.
š³ Cook: 55 min
Nutritionper 100 gāŗ
160
Calories
5g
Protein
16g
Carbs
8g
Fat
Ingredients
| 5-6 cups | 1.2ā1.4 l | potatoes, cut into cubes about 1.5 cm |
| 3 tbsp. | 45 ml | olive oil, plus a little more for the pan |
| ā | coarse salt and black pepper, to taste | |
| 1 tsp. | 5 ml | Mediterranean herbs (oregano, basil, thyme, etc.), well ground |
| 1 1/2 cups | 360 ml | sour cream |
| 1 cup | 240 ml | grated mozzarella cheese, heaping |
Instructions
- Preheat the oven to 200Ā°C. Grease a large baking pan well and transfer the potato cubes into it. Sprinkle them with the olive oil, then with salt, black pepper and the ground herbs. Using your hands, toss the potatoes so they absorb the oil and seasonings well.
- Spread them out in a single layer and bake until softened (test with a fork) - 30-35 minutes.
- Remove the cooked potatoes and transfer them to a bowl. Toss them with the sour cream and taste - season more if needed. Grease a baking dish about 20x20 cm and transfer the potatoes into it. Spread the grated mozzarella over the top.
- Bake for about 20 minutes, or until the cheese melts and turns golden in color.