Kumpir à la Sophie

Ingredients for 4 servings:

• 4 large potatoes
• 400 g hummus, recipe in the database
• 400 g sour cream or quark
• 200 g cheese (Gouda), grated
• 4 tbsp butter
• 2 m.-large carrot(s)
• 1 small can of corn
• 1 bunch of parsley
• 2 cups water
• 2 cups couscous
• Pinch of green curry paste
• 2 tomatoes
• half cucumber(s)
• 1 onion(s), red
• some salad

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

stuffed potatoes with green couscous salad, hummus, sour cream and vegetables

The filling for the kumpir can be varied as desired, which is very practical for picky people or at parties. Preheat the oven to 230°C. Wrap each potato in aluminum foil and pierce it several times with a potato skewer to cook the potatoes faster. Cook for 40-60 minutes, depending on the size. In the meantime, heat 2 cups of water in a kettle, then puree the parsley with the boiling water and then add the 2 cups of couscous. If you like it spicy, you can add a tablespoon of green curry paste. Peel and grate the carrots. Peel the onion and slice into strips. Dice the cucumber and tomatoes. Wash and chop some lettuce. Serve all ingredients (hummus, sour cream, and vegetables) in separate bowls. After 40 minutes, check the potatoes. They are done when you can pierce them with a potato skewer without resistance. When they’re ready, remove the foil from the potatoes and cut a cross into the center. Then, wearing gloves, squeeze the potato once. Add 1 tablespoon of butter and 2-3 tablespoons of cheese to the opening for each potato and mash it into the potato until you have a cheese-butter-potato mixture. Place the salad on the plate and the potato on top. Now everyone can fill their own potato. My order is: quark, couscous, salad, hummus, and finally, onions. You could also serve fried mushrooms, zucchini, eggplant, or pieces of meat.