In my “5 Countries Teach Us How to Level Up the Baked Potato” series, I stumbled across one of the best potato combinations I’ve ever had! Everything in pyry z gzikiem is everything I’ve ever wanted on a potato. This fresh, creamy, crunchy dish is to die for; I couldn’t stop eating it!

This pyry z gzikiem recipe comes from Bartek, who resides in the city of Poznan in Poland. Made from radish, dill, onion, chives, farmer’s cheese, sour cream, and butter, it is essentially a cheesy radish salad. It looks like a slaw and is very cheap to make. In Poland, the most common way to eat pyry z gzikiem is spread in the middle of hot-boiled baked potatoes. However, Bartek believes it tastes even better if you bake the potatoes. So, I put it to the test—and boy, was I not disappointed!

Pyry z gzikiem is made mostly in Midwest Poland, known as the Polish land of potatoes. It is often eaten during spring or summer because it is a light, refreshing dish. Also, the vegetables are at their best during these times! It is quite a popular bar dish, as it pairs wonderfully with vodka or beer. The hearty filling and potato also go down well on their own during a night out on the town!

My pyry z gzikiem looked amazing, smelled spectacular, and tasted incredible. I love radishes; they provide a satisfying crunch that cuts through the creamy base mixture of cheese, sour cream, and herbs. I had a hard time putting my plate down, and I guarantee you will, too! Give this a try, and if you have other baked potato recipes, please share them. I would love to have a baked potato around the world party, and you’re all invited!