Pesach Post 2 – Baked Potatoes with Cheese and Walnut Mixture

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Since Pesach falls in spring, even if you can plan and eat plenty of salads, it is very likely that you will want to eat warm food in the evening. Here is an easy and tasty recipe for a weekday.

Serves three-four people

4 big potatoes or 8 middle-sized ones
100g blue cheese (Roquefort works fine)
250g cottage cheese
50g walnuts
Black pepper

Wash and scrub potatoes and prick skins in several places. Rub skins with olive oil and sprinkle with salt. Bake at 400 degrees for 45 to 50 minutes, till tender.

Meanwhile mix the cottage cheese with the blue cheese. Season with black pepper and put in the fridge until the potatoes are ready.

Chop the walnuts and keep at room temperature.

Once the potatoes are ready, Cut them lengthwise, add the cheese mixture and sprinkle with walnuts.

Serve with a green salad: lettuce, cherry tomatoes and hard-boiled eggs.