Fanned baked potatoes

Ingredients for 4 servings:

• 8 waxy potatoes (200 g each)
• 200 g processed cheese
• 1 cucumber(s)
• 3 tomatoes
• 50 g herb butter
• salt and pepper
• herbs, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

filled with tomato, cucumber and melted cheese

Wash and brush the potatoes thoroughly with their skins on. Brush aluminum foil with melted herb butter and wrap the potatoes individually in the foil. Preheat the oven to 200°C and bake the potatoes for about 60-70 minutes. Then check for doneness with a skewer. Cut the cucumbers, tomatoes, and processed cheese into approximately 1 cm thick slices. Season with salt and pepper, and season the tomatoes with fresh herbs. Once the cooking time is over, remove the potatoes from the aluminum foil and let them cool for about five minutes. Now, using a sharp knife, cut V-shaped compartments crosswise into the potatoes and hollow them out. Make three compartments per potato (center, left, right), but do not cut all the way through; this takes some practice. You can place a spoon or something similar under the potato to be on the safe side, but I prefer to do it freehand. Brush the V-shaped compartments with the herb butter and fill them with halved tomatoes, cucumbers, and cheese slices, as desired. Brush again with the remaining herb butter, place each potato back on its aluminum foil, and return it to the oven for another 5-10 minutes, until the cheese melts. I usually use the remaining cucumber to make tzatziki and serve it with fish. Tip: You can, of course, let your imagination run wild with the filling. It also works with eggplant, zucchini, ham, feta cheese, etc.