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Italian baked potatoes

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Ingredients for 4 servings:

  • 2 large potatoes, waxy, unpeeled
  • 4 large tomatoes, ripe, skinned and pitted
  • 2 tbsp tomato paste
  • 150 ml vegetable stock
  • 1 small bell pepper(s), yellow
  • 125 g mushrooms, quartered
  • 1 tbsp basil, freshly chopped
  • salt and pepper
  • 50 g cheese, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ideal with: roast pork or lamb, also ideal as a vegetarian dish

Preheat oven to 190°C. Cut the potatoes into many equal wedges. Cook in a pot of boiling salted water for 15 minutes, drain well, and place in a shallow casserole dish. Dice the tomatoes and add to the potatoes. Mix the tomato paste with the vegetable stock and pour in. Sprinkle the bell peppers, mushrooms, and basil over the potatoes and season with salt and pepper. Sprinkle with cheese and bake in the preheated oven for 15-20 minutes, until the top is golden brown. Serve immediately!

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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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