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Baked potatoes with vegetable filling

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Ingredients for 4 servings:

  • 1 kg potatoes, preferably large
  • 150 g zucchini
  • 200 g carrot(s)
  • 100 g ham, diced
  • 150 g sour cream
  • some milk
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

creamy filling with sour cream, vegetables and ham

Boil the potatoes in salted water for 20 minutes, then drain and let cool. Cut the carrots and zucchini into small cubes. Mix them with the ham and sour cream. Hollow out the potatoes and set the insides aside. Place the hollowed-out halves in a baking dish and add the vegetable and cream mixture. Mash the potato insides and mix with a little milk to make mashed potatoes. Place a spoonful of mashed potatoes on each baked potato. Bake the potatoes at 180°C (convection oven) for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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