Italian baked potatoes

Ingredients for 4 servings:

• 6 medium-sized potatoes, waxy (approx. 600 g)
• Salt
• 75 g Parmesan, Pecorino or Grana, freshly grated
• 25 g butter
• 2 m.-large tomato(s)
• 4 olives, black or green, without stones
• 2 tsp basil, dried
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with delicious tomato and cheese filling

Boil the potatoes in salted water, drain, and refresh. Allow to cool to at least lukewarm, but you can also let them cool completely. Then halve the potatoes lengthwise and carefully scoop out the insides with a spoon, leaving an approximately 8 mm thick edge. This is best done by first scoring the area you want to scoop out with the spoon so that you don’t accidentally tear the edges and the potatoes. Place the scooped-out potatoes in a bowl and mash them lightly with a fork. Grate the cheese and knead it into the potato mixture along with the butter. Quarter the tomatoes, remove the seeds, and finely dice them. Finely chop the olives. Mix both ingredients into the potato mixture. Finally, stir in the basil and season with salt and pepper. Spread the potato mixture over the scooped potatoes. Bake the potatoes in the oven at 200°C (fan oven) for approximately 15-20 minutes. You can also prepare them with grilled meat under the oven grill, but then 15 minutes should be sufficient. The specified amount is enough as a side dish, for example, to meat, for 3-4 people, but for a main course, it’s better to double the amount.