Two kinds of stuffed baked potatoes

Ingredients for 4 servings:

• 4 large potatoes
• 4 tomatoes, dried without oil
• 4 tbsp mayonnaise or salad cream (e.g. Miracel Whip)
• 1 tsp oregano
• 1 tsp chives, freshly chopped
• 1 tsp parsley, freshly chopped
• 20 g cheese, grated (Gouda)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes thoroughly and then boil them until tender. Pour hot water over the tomatoes, soak briefly, and then finely dice them. Halve the cooked potatoes lengthwise and scoop out about half of them with a tablespoon. Mix the inside of the potatoes with mayonnaise or salad cream. Mix half of the filling with sun-dried tomatoes and oregano, and the other half with chives and parsley. Season each with salt and pepper. Divide the fillings between the potato halves and sprinkle with cheese. Bake in a preheated oven at 180°C for about 10 minutes. Each person gets two different potato halves.