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Main dishes

Baked new potatoes with bryndza and bacon

New potatoes boiled in their skins, then baked with bryndza sheep's milk cheese, sour cream, crisp bacon, and scallions. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
40 min
Total time
50 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Baked new potatoes with bryndza, a soft sheep's milk cheese, make a simple summer lunch: boil the potatoes in their skins, halve them, and bake with bryndza mixed with sour cream and crisp bacon. They taste similar to bryndzové halušky, Slovak potato dumplings with sheep's milk cheese, but are much quicker to make.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Boil the potatoes

    20 min

    Scrub the potatoes with a brush and boil them in their skins in salted water until tender, about 15–20 minutes. Drain and halve the larger potatoes.

  2. Prepare the bacon and bryndza

    10 min

    Preheat the oven to 200 °C (400 °F). Dice the bacon and fry until crisp. Mix the bryndza with the sour cream until smooth.

  3. Bake

    20 min

    Place the potatoes in a greased baking dish, pour the bryndza mixture over them, and scatter the bacon and its drippings on top. Bake for 15–20 minutes, until the bryndza begins to turn golden.

  4. Serve

    Sprinkle with sliced scallions and serve warm, perhaps with a glass of cultured sour milk.

Tip: Do not add salt to the potatoes when assembling the dish; the bryndza and bacon are salty enough.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
571 kcal
Protein
21 g
Carbohydrates
47 g
of which sugars
4.9 g
Fat
34 g
of which saturates
19 g
Fiber
5.5 g
Salt
3.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zapekané nové zemiaky s bryndzou a slaninou

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