Stuffed potatoes

Ingredients for 2 servings:

• 7 potatoes, waxy, equal size
• 1 small can of corn
• 300 g minced meat, mixed, can be omitted
• 1 small can of mushrooms
• 1 bell pepper(s)
• 1 pack of herb cream cheese
• 1 onion(s)
• salt and pepper
• Spice mix, Italian
• Seasoning salt (French fries and potato salt)
• some cheese (Gouda), grated, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the potatoes as usual; if you like, you can peel them first, but they taste great with the skin on too. Cut the cooked potatoes in half and let them cool slightly. Then scoop out the halves and set them aside. Meanwhile, clean and finely dice the vegetables. Sauté until cooked through and set them aside briefly. Sauté the ground meat with the onions until the meat is crumbly, then add the vegetables (this also tastes great vegetarian). Once everything is cooked and well combined, add the cream cheese and mix everything together again. Depending on how creamy you want it, the amount of cream cheese can vary. Place the potato halves in an ovenproof casserole dish and fill the scooped halves with the mixture. If you like, sprinkle some grated Gouda cheese on top of the potatoes. Bake in the oven at 180°C (top/bottom heat) for about 15 minutes.