John Myers
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Paprika Shredded with Baked Potatoes
The perfect paprika shredded with baked potatoes recipe with a picture and simple step-by-step instructions.
for the baked potatoes
- 10 Jacket potatoes
- 1 tablespoon Rapeseed oil with a note of garlic
- Salt and pepper
- 2 teaspoon Rosemary needles
- Dried herbs as desired
for the chili slices
- 3 Cutlet
- Salt and pepper
- Paprika powder
- 3 Onion with green
- 3 Garlic cloves
- 3 Bell peppers (red, yellow, green)
- 0,125 liter Vegetable broth
- 5 tablespoon Creme fraiche Cheese
- 100 g Processed cheese
- Halve the jacket potatoes, mix the oil with the spices and pull the cut potato side through the oil. Now place the potatoes on a baking sheet lined with baking paper, spread the rosemary needles on top and bake until crispy for 20-30 minutes
- Next, cut the schnitzel into fine strips and season with salt, pepper and paprika powder. Peel the onion and the garlic and cut into fine strips. Fry the meat, onions, and garlic in a little fat until crispy, during this time wash the peppers, dry, remove the kernels and also cut into fine strips and add to the meat and add the roasted vegetable stock and cook for 10 min simmer gently.
- Finally stir in the crème fraîche, pour the processed cheese over it and let it melt.
- Now take the potatoes out of the oven and serve with the paprika slices.
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