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Baked Potatoes with Hokkaido Squash

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Baked Potatoes with Hokkaido Squash

The perfect baked potatoes with hokkaido squash recipe with a picture and simple step-by-step instructions.

  • 1 middle Hokkaido pumpkin
  • 1 kilo Potatoes
  • 250 gram Curry Mango Tofu
  • 4 praise Coarse salt
  • 1 Red chilli pepper
  • 5 praise Curry hot
  • 5 praise Pepper
  • 6 tablespoon Olive oil
  1. Wash the potatoes and cut into bite-sized pieces with the skin on. I did that with the pumpkin too, but it was much more exhausting. Place everything on an oiled tray, crumble the tofu over it. Now season and cut the chilli pepper into rings and sprinkle over them. I seasoned everything strongly because the pumpkin and potatoes tolerate it well. For about 35 minutes in the oven at 180 degrees. There was also leaf salad. If you have something like that, you can enjoy it.
Dinner
European
baked potatoes with hokkaido squash

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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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