John Myers
Contents
show
Ingredients
- 3 Piece Large potatoes, if they are very Large, will do 2
- 75 g Ham cubes
- 100 g Red pepper cut into strips
- 2 Piece Spring onions cut diagonally into pieces. Separate the green
- Salt, pepper, oil for frying
- 100 g Creme fraiche Cheese
- 1 tbsp Herbal cream cheese (here le` tartar)
- 75 g Grated cheese to taste
- Possibly a little chopped tomato for the decoration
Instructions
- Brush the potatoes very well and cook with the skin on for about 25 minutes. Allow to cool slightly. Then cut lengthways and scoop out with a small spoon. Put the hollowed out in a bowl and mash it with a fork. Then place the potatoes on a baking sheet lined with baking paper. Lightly salt the inner surfaces.
- Preheat the oven to 200 ° circulating air.
- Heat some oil in a pan and fry the ham cubes in it for a few minutes. Add spring onions and paprika strips and continue frying until everything has reached the desired degree of cooking and browning. Season with salt and pepper.
- In the meantime, add the creme fraiche, herbal cream cheese, half of the grated cheese and the onion greens to the potato mixture. Leave some of the onion green for decoration. Mix everything well. Stir in the fried vegetables and season again heartily with salt and pepper.
- Distribute the filling evenly in the hollowed out potato halves, pour the remaining cheese over it, and bake in the oven for 15 minutes.
- Now it can be served. We ate it with a green salad made from young kale, spinach and beetroot strips. With a honey mustard vinaigrette with mango vinegar and walnut oil.
- We liked it very much.
- Note 8: I did not include the cooking time of the potatoes in the preparation time.
