John Myers
Stuffed and Baked Potatoes
The perfect stuffed and baked potatoes recipe with a picture and simple step-by-step instructions.
- 5 Pc. Jacket potatoes
- 100 g Cream cheese 3.5% fat
- 0,5 Pc. Red peppers
- 2 Pc. Fresh hot peppers
- I took the mild, light green version
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 0,5 Pc. Diced shallot
- 1 Pc. Spring onion
- 1,5 disc Gouda cheese
- Peel and halve the potatoes. Hollow out the potato halves with a ball cutter or teaspoon so that an approx. 1/2 cm edge remains. Mix the removed mixture well with the cream cheese.
- Wash the paprika and hot peppers, dry them and cut into small pieces. Do the same with the shallot and spring onion, season everything with the spices and mix well.
- Now fill the potatoes with the cream cheese mixture, cut the cheese for the potatoes, cover with it and place the halves in a lightly buttered baking dish. Baked at 220 ° C top / bottom heat for approx. 8-10 minutes.
- Can also be used well for recycling leftovers. I think camembert slices, blue cheese or sheep cheese can also be used well.
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