John Myers
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Side Dishes: Mediterranean Baked Potatoes Bruschetta Style
The perfect side dishes: mediterranean baked potatoes bruschetta style recipe with a picture and simple step-by-step instructions.
For the filling:
- 1 small Onion red
- 2 middle Garlic cloves
- 2 tsp Butter
- 2 size Vine tomatoes
- 8 Herbal olives drained
- 5 Sun-Dried tomatoes in oil, drained
- 2 tbsp Crème fraîche with herbs, reduced fat
- 1 tbsp Frozen basil
- 1 bullet Buffalo mozzarella
Spices:
- Salt, colored pepper from the mill
- 1 tsp Italian spice mix
- 1 tsp Sweet paprika
For gratinating:
- 80 g Grated Gouda
- Rinse the potatoes and cook with the skin on for 25-30 minutes until al dente. Drain and let cool a little. In the meantime, peel the onion and garlic and cut both into fine cubes. Wash the tomatoes on the vine, cut out the stem, then dice the pulp. Chop the olives and sun-dried tomatoes.
- Preheat the oven to 200 degrees (top and bottom heat). Heat the butter in a pan. Sauté the onion and garlic in it for about 5 minutes. Halve the potatoes lengthways, place the potato halves next to each other in a baking dish (I took two molds for lack of size).
- Put the onion and garlic mixture, vine tomatoes, olives, sun-dried tomatoes, crème fraîche and basil in a bowl. Lightly scoop out the potato halves with the help of a teaspoon. Put the inside of the potatoes in the bowl. Mix everything roughly, then mix in the mozzarella. Finally, season with the spices.
- Distribute the mixture on the potato halves and press down a little. Sprinkle with the Gouda. Bake in the oven for about 25-30 minutes until the cheese is golden brown. Serve with a salad of your choice. Bon appetit and have fun cooking at home :-)!
- TIP 5: The potatoes also taste good as an accompaniment to meat and fish dishes.
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