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Potato baskets from the oven

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Ingredients for 1 servings:

  • 100 g potatoes, peeled, twisted into fine spaghetti
  • 10 g flour
  • 1 m.-sized egg(s)
  • 15 g breadcrumbs
  • n. B. Salt and pepper from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

for hot and cold fillings

Mix the potato spaghetti with flour, beaten egg, and breadcrumbs. Transfer to 3 silicone muffin cups, press down firmly, and form into baskets. Season with salt and pepper. Bake in a preheated oven at 180°C (350°F) for about 20 to 25 minutes. Let cool slightly, remove from the cups, and fill to taste. For cold fillings, let them warm to lukewarm. I used tomato and mozzarella salad for the filling. “Dry” salads are better, so no liquid runs out and you can eat the baskets by hand. One basket has 79 calories.

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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.

Potato baskets from the oven

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