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Stuffed potatoes

updated

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Ingredients for 4 servings:

  • 8 large potatoes, each approx. 150 g
  • 4 tomatoes
  • 2 spring onions
  • 220 g cheese (Gouda) in one piece
  • 1 egg(s)
  • 4 slice(s) rusk (wholemeal), crumbled

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the potatoes thoroughly and pre-boil for 20 minutes. Meanwhile, blanch and peel the tomatoes. Then deseed and dice them. Rinse the spring onions, trim them, and slice them into rings. Preheat the oven to 225°C. Peel and finely dice the cheese. Place in a bowl and mix with the egg, rusk crumbs, tomatoes, and onions. Meanwhile, drain the potatoes. Cut off a lid from each potato and scoop out the insides. Dice the insides and fold them into the vegetable and cheese mixture. Fill the scooped potatoes with this mixture and place them on a baking sheet. Bake in the oven for about 25 minutes. Serve hot.

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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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