Sauerkraut Kumpir

Ingredients

• 8 large starchy potatoes (about 170 g each)
• 2 tsp Rapeseed Oil
• 500 g fresh sauerkraut
• 200 g yogurt (3.5% fat)
• 1 tsp Caraway seeds
• Salt
• Pepper
• 2 carrots
• 1 pear
• 1 tsp lemon juice
• 4 stalks coriander
• 30 g walnut kernels (2 tbsp)
• 50 g Gouda cheese (45% fat in the rind)
• 4 tsp butter (room temperature)

Instructions

1. 1.

   Wash potatoes, pierce them several times with a fork, brush with oil and bake at 200 °C (180 °C fan‑forced; gas: level 3) in a preheated oven for about 45 minutes until soft.

2. 2.

   Meanwhile drain the sauerkraut, mix it with yogurt and caraway seeds, and season with salt and pepper.

3. 3.

   Peel and wash carrots and pear, grate them roughly, and mix with lemon juice. Wash coriander, pat dry, remove leaves from stems and chop.

4. 4.

   Coarsely chop walnuts and toast them in a hot pan without fat over medium heat for 3 minutes. Grate the cheese.

5. 5.

   Remove potatoes from the oven, slit them lengthwise and loosen the interior with a fork. Stir butter into Gouda. Fill potatoes with sauerkraut and pear‑carrot mixture. Sprinkle roasted walnuts and coriander on top and serve.