Cuisine of Slovenia’s Regions: Twice Baked Potatoes with Cheese and Feferoni

A perfect second course to cook with meat. Cooking time: 75 minutes.

Ingredients (for 2 persons)

  1. 4 big potatoes (with a total weight of approximately 1 kg),
  2. a pinch of coarse sea salt,
  3. 4 tbsp chopped black olives,
  4. 4 big fresh feferoni peppers (not too hot),
  5. 250 mL sour cream,
  6. 200 g Emmental cheese,
  7. salt and pepper to taste,
  8. 12 black olives (for decoration).


Preheat the oven to 190 °C.

Wash potatoes thoroughly and rub with coarse sea salt. Cut a short long piece from the centre of each potato and put in the oven. Bake potatoes in the oven at an average level.

Then take the potatoes out of the oven and wait until they cool slightly. Cut the top and mash it. Do not cut too deep so as not to cut the peel. Mix mashed potatoes with chopped feferoni peppers, olives, ⅔ Emmental cheese, and add the biggest part of the sour cream. Pepper and salt. Stuff the sliced potatoes with the resulted mixture. Top with sour cream (one tablespoon per potato) and sprinkle with grated Emmental cheese.

Place the potatoes on a baking sheet or foil, bake at 200 ºС, so that the cheese has a light brown colour (about 10 minutes). Decorate each potato with sour cream (1 tablespoon) and olives.