Stuffed grilled potatoes with Parmesan topping

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 1 shallot(s)
• 1 garlic clove(s)
• 2 spring onions
• 1 bell pepper(s), red
• 1 cup of sour cream, approx. 200 g each
• 1 tsp herbs de Provence
• 1 tsp white pepper
• n. B. Salt, from the mill
• e.g. parsley, fresh
• e.g. Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

brilliant side dish for the barbecue buffet – vegetarian, summery

Boil the potatoes with their skins on. Finely chop the shallot and garlic. Wash the vegetables, slice the spring onion into thin rings, and dice the bell pepper. Let the potatoes cool slightly and then halve them. Scoop out the potato halves with a spoon and place the scooped-out pieces in a bowl. Do not scoop out the potatoes all the way to the skin, but leave about one centimeter of the skin remaining. Add the sour cream, onions, garlic, vegetables, spices, and parsley, if desired, to the bowl and mix with a spoon. Season to taste. Spoon the filling into the scooped-out potatoes and sprinkle with Parmesan cheese. Grill the potatoes on a grill tray with the lid closed until the Parmesan cheese is lightly browned and the filling is simmering gently. Garnish the filled grilled potatoes to taste. Tips: The potatoes can of course also be cooked in the oven. The filling can also be prepared with corn or other favorite vegetables. The sour cream can be replaced with crème fraîche.