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Baked potatoes with egg and Cabanossi

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Ingredients for 4 servings:

  • 12 medium-sized potatoes, waxy
  • 4 eggs, hard-boiled
  • 300 g Cabanossi
  • 150 ml vegetable stock
  • salt and pepper
  • Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the potatoes, boil in their skins with salt for about 20 minutes, drain, peel, and cut into 1/2 cm thick slices. Thinly slice the Cabanossi and eggs. Grease a baking dish with butter and layer the potatoes, eggs, and Cabanossi. Top with potato slices. Pour the vegetable broth over the potatoes. Bake in a preheated oven at 200-220°C until the potatoes are golden brown. Serve with a drizzle of sour cream or crème fraîche.

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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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