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Main dishes

Potatoes stuffed with bryndza sheep cheese and bacon

Name: Potatoes stuffed with bryndza sheep cheese and bacon
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 8 Potatoes (equal in size); 200 g Bryndza (soft sheep's milk cheese); 120 g Smoked bacon (8 slices, streaky); 2 tsp Sweet paprika; 1 tsp Herbs (dried, to taste); to taste Salt; to taste Ground black pepper; 1 bunch Chives; 150 g Sour cream (or cultured sour milk)

Boiled potato halves stuffed with bryndza sheep cheese, smoked bacon, paprika, and herbs, then baked for 20 minutes. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 40 min
Total time: 1 hr 10 min
Temperature: 180 °C (350 °F)
Servings: 4 servings
Difficulty: Easy

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These baked stuffed potatoes are boiled in their skins, halved, and hollowed out, then the scooped-out potato is mixed with bryndza, a soft sheep's milk cheese, smoked bacon, ground paprika, and herbs. The filling is spooned back into the potato shells and baked for about 20 minutes at 180 °C (350 °F). Serve topped with chives, with sour cream or cultured sour milk.

Ingredients

4 servings

Potatoes (equal in size) 8
Bryndza (soft sheep's milk cheese) 200 g
Smoked bacon (8 slices, streaky) 120 g
Sweet paprika 2 tsp
Herbs (dried, to taste) 1 tsp
Salt to taste
Ground black pepper to taste

For serving

Chives 1 bunch
Sour cream (or cultured sour milk) 150 g

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Instructions

Tip: tap a step to mark it as done.

Potatoes
Wash the potatoes thoroughly and boil them in their skins until partially tender. Drain and let cool until you can handle them.
Potato shells
Cut each potato in half lengthwise and scoop out the center with a small spoon, leaving a shell about half a centimeter thick.
Filling
Mix the scooped-out potato with the crumbled bryndza, paprika, and diced bacon. Season with salt, pepper, and herbs.
Bake
Spoon the filling into the potato shells, arrange them on a baking sheet, and bake in an oven preheated to 180 °C (350 °F) for about 20 minutes. Serve topped with chopped chives, with sour cream or cultured sour milk.
Source: zena.sme.sk

Tip: Boil the potatoes only until partially tender, or the shells will fall apart when you scoop them out. For a sharper flavor, replace the bryndza with Niva blue cheese.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 557 kcal
Protein: 20 g
Carbohydrates: 56 g
of which sugars: 5.0 g
Fat: 29 g
of which saturates: 15 g
Fiber: 6.9 g
Salt: 2.4 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 zemiaky plnené bryndzou a údenou slaninou