Stuffed Baked Potato with Cheese
Makan Tengah Hari • Malaysia
How to Make Stuffed Baked Potato with Cheese (Traditional & Healthy Version)
Stuffed Baked Potato with Cheese is a delicious and satisfying lunch option that has become popular across Malaysia, especially in urban areas influenced by global food trends. This dish takes the humble kentang (potato)—a staple ingredient in Malaysian households—and elevates it with a cheesy, savory filling. In Malaysia, you’ll find stuffed baked potatoes at cafés and modern kopitiams, often customized with local ingredients like daun bawang (spring onions) and cili merah (red chilies) for a Malaysian twist. The combination of creamy cheese, soft baked potato, and a medley of fresh vegetables creates a comforting and wholesome meal. By incorporating local flavors such as lemongrass and a dash of pandan for aroma, the Stuffed Baked Potato with Cheese becomes a true representation of Malaysia’s multicultural culinary scene. This healthy, vegetarian recipe is perfect for those seeking a hearty yet nutritious lunch, and it’s easily adaptable for various dietary needs. Whether enjoyed as a midday meal or a light dinner, this dish is a delightful way to experience the fusion of global and Malaysian flavors.
Bahan-bahan(untuk 1 large stuffed potato per serving)
- 2 Large russet potatoes (kentang)
- 1/2 cup Low-fat mozzarella cheese (parut (shredded))
- 1/4 cup Red capsicum (diced)
- 1/4 cup Button mushrooms (cendawan, diced)
- 2 stalks Spring onion (daun bawang, sliced)
- 2 tbsp Greek yogurt (as a healthier sour cream replacement)
- 1 stalk Lemongrass (serai, finely chopped) - pilihan
- 1 Fresh red chili (cili merah, sliced) - pilihan
- 1 tsp Olive oil (minyak zaitun)
- to taste Salt & pepper (garam dan lada)
Arahan
- 1
Preheat your oven to 200°C (400°F). Scrub and dry the potatoes. Pierce each kentang several times with a fork.
2 minutes
Piercing prevents potatoes from bursting during baking.
- 2
Rub the potatoes with a little olive oil and sprinkle lightly with salt. Place on a baking tray and bake for 40 minutes or until tender.
5 minutes
For crispier skin, bake directly on the oven rack.
- 3
While the potatoes are baking, sauté diced mushrooms, capsicum, and serai in a non-stick pan with a touch of olive oil until softened.
5 minutes
Add spring onion at the end to retain freshness.
- 4
Once baked, let potatoes cool slightly. Slice each one lengthwise and gently scoop out the flesh, leaving a thin layer to keep the skin intact.
3 minutes
Be careful not to tear the skin.
Kenapa hidangan ini sihat
Baking instead of frying and using Greek yogurt instead of sour cream significantly reduces calories and saturated fat, making this a heart-healthy, weight-conscious choice. The generous use of vegetables increases nutrient density while keeping the dish filling and satisfying. This makes it a smart option for those managing their calorie intake or looking for a balanced vegetarian meal.
This Stuffed Baked Potato with Cheese is packed with dietary fiber from kentang and vegetables, with protein from low-fat mozzarella and Greek yogurt. Using olive oil and baking instead of frying keeps saturated fat low, while the fresh vegetables provide vitamins A, C, and B-complex, along with essential minerals such as potassium and magnesium. The inclusion of lemongrass and chili adds antioxidants and anti-inflammatory properties.
Petua
- 💡Tip 1: Choose large, evenly sized kentang for uniform baking.
- 💡Tip 2: For extra aroma, rub potato skins with a little garlic before baking.
- 💡Tip 3: Prepare the filling a day ahead for faster assembly during busy mornings.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C for 10 minutes or until heated through. Avoid microwaving to keep the skins crispy.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 260.0 kcal |
