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Baked jacket potatoes

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Ingredients for 2 servings:

  • 2 large potatoes (baked potatoes from the previous day)
  • 4 small mushrooms
  • 2 tsp corn
  • ½ small red bell pepper(s)
  • ¼ small zucchini
  • 1 tomato(s)
  • 1 m.-sized egg(s)
  • 25 g mozzarella
  • 25g Gouda
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Using leftovers with mozzarella, vegetables and Gouda

Preheat the oven to 180°C. Line a baking sheet with parchment paper, place the potatoes on it, and cut them lengthwise. Cut the mushrooms, bell peppers, zucchini, and tomatoes into very small cubes. Add the corn. Beat the egg, season with salt and pepper, and mix in. Grate the mozzarella and Gouda cheese. Fill the potatoes with the egg and vegetable mixture. Sprinkle the mozzarella and Gouda cheese on top and bake the potatoes for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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