baked potatoes with cottage cheese

27 May 2020

Pyry z gzikiem, which are baked potatoes with cottage cheese, are very easy and popular meal in the region of Poland I am from, so you can imagine it's close to my heart. Often the potaotes are made in the embers of bonfire, but they taste very good when made in the oven as well. Their skin becomes crunchy and the inside is soft.

It is a simple, yet very good and fulfilling dish, and the vegan version tastes just as well. Vegan cottage cheese it made out of sunflower seeds and it tastes just like a non-vegan version. It it fully made out of whole, healthy plant-based foods.

You can replace the sunflower cottage cheese with:
• Tofu cottage cheese
• Cashew cottage cheese

If you are interested in polish cuisine try:
• Zapiekanka with mushrooms
• Mazurek Cake
• Polish dumplings with potatoes and tofu
• Polish gellied veggies: galart

baked potatoes with cottage cheese

gluten-free

nut-free

sugar-free

soy-free

RECIPE PDF

Makes: 4 servings Time: 50 min (10 min prep + 40 min wait) + time for soaking the sunflower seeds

Ingredients:

Sunflower cottage cheese:
200 g (1½ cup) raw sunflower seeds
water for soaking

400 g natural plant-based yogurt (ex. oat or soy)
20 g (4 Tbsp) nutritional yeast
30 ml (2 Tbsp) lemon juice
3 g (1 tsp) onion powder

1-2 tsp freshly grounded pepper
a few pinches of salt

100 g (1 bunch) fresh chives

Baked potatoes:
1,2 kg (4 big) potatoes
vegetable oil
salt

Toppings:
fresh dill
fresh chives
freshly grounded pepper

Instructions:

1. Place the sunflower seeds in a bowl and cover with a generous amount of water. Let them soak overnight. Alternatively you also can soak them in hot water for 15 min instead.

2. The next day or while the sunflower seeds are soaking in the hot water, clean 4 big potatoes and pat them dry using a clean kitchen cloth.

3.Poke some holes in the potatoes with a fork or make little cuts in them with a knife. As we are baking the potatoes with their skin on, the steam building up inside of them needs a way to escape. Without the wholes it will accumulate and the potatoes might blow up, so make sure you do not skip this step.

4. Rub some vegetable oil into each of the potatoes making sure they are all coated well and sprinkle them with salt on both sides.

5. Place the potatoes on a baking trey lined with the baking paper and bake them at 220°C/ 428°F on conventional settings for about 50 minutes.

6. While the potatoes are baking, prepare the cottage cheese. Strain the sunflower seeds and rinse them. Place the seeds in the bowl, add the natural plant-based yogurt, nutritional yeast, lemon juice, and onion powder.

7. Blend it until the seeds are no longer recognizable, but the consistency is chunky, not smooth.

8. Add salt and freshly grounded pepper. Taste and add more in needed.

9. Chop 1 bunch of chives and add to the cottage cheese.

10. When the 50 minutes have passed carefully check on the potatoes poking them with the knife or fork to make sure they are soft inside. If you are sure they are done take them out of the oven and place on the plate.

11. Serve hot, cutting them in half and filling generously with the cream cheese and sprinkle of chopped chives, dill, and pepper.

Notes and tips:

1. You can also add more spices like chili flakes or some herbs alongside with the salt on the potatoes. After baking the skin will be even more flavorful.
2. You also can try the tofu cottage cheese or cashew cottage cheese if you do not have/want to use sunflower seeds.
3. You can also use unsweetened plant-based milk instead of yogurt, but the cottage cheese will be less creamy. Add it slowly, until you get the desired consistency. Another option is to use vegan creamer (like oat) instead. 200-300 ml should be enough.
4. That is a really big amount of cottage cheese, I do like to have a lot of it on my potatoes. But you can also reduce it slightly if you do not want that much.

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baked potatoes with cottage cheese

baked potatoes with cottage cheese

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