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Baked Potatoes with Beetroot and Sour Cream Filling

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Baked Potatoes with Beetroot and Sour Cream Filling

The perfect baked potatoes with beetroot and sour cream filling recipe with a picture and simple step-by-step instructions.

  • 3 Potatoes, great
  • 0,5 Glass Drained beetroot
  • 0,5 cups Sour cream
  • 30 g Grated cheese
  • 15 g Grated cheese extra
  • Salt and pepper
  1. Cut large raw potatoes in half and “core” them up to an edge of approx. 3 mm. Puree the potato mixture separately (raw or cooked in the microwave for approx. 5 minutes).
  2. Dice beetroot and mix with sour cream, 50g cheese and pureed potatoes, season with salt and pepper. Preheat the oven to 180 ° convection.
  3. Fix the potato halves e.g. in a baking dish and fill with beetroot mixture and place in the oven for about 30 minutes, after about 10 minutes spread the rest of the grated cheese over them.
Dinner
European
baked potatoes with beetroot and sour cream filling

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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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