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Creative baked potatoes with sour cream

updated

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Ingredients for 4 servings:

  • 4 large potatoes
  • 500g sour cream
  • 100 g sprouts
  • 100 g arugula
  • 4 tomatoes
  • 75 g sunflower seeds
  • some pesto (to taste)

Instructions

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

quick, easy, vegetarian

Wash the potatoes thoroughly, pierce all over with a fork, wrap in aluminum foil, and bake in the oven at 170°C fan-assisted oven or 190°C conventional oven for about 60 minutes. Meanwhile, wash the arugula, sprouts, and tomatoes. Dice the tomatoes shortly before the end of the baking time. Remove the baked potatoes from the oven and the aluminum foil, cut them in half, and spread each half with pesto. Arrange the potatoes on a plate with all the remaining ingredients.

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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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