Summary

Ingredients

• 6 large potato (s)
• salt
• 75 g bell pepper (s), red, approx.
• 2 spring onion (s)
• 75 g Black Forest ham, approx.
• 1 teaspoon cooking oil, e.g., sunflower oil
• 100 g cheese, rated
• 150 g Dr. Oetker crème fraîche Classic
• Pepper, freshly ground

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Instructions

1. To prepare:
2. Wash the potatoes and cook in salted water for about 25 minutes. Then let cool down a bit. Cover the baking sheet with parchment paper.
3. Prepare:
4. Halve the potatoes lengthways with the skin and scoop out a little with a teaspoon. Place the potato halves on the baking sheet. Set aside the hollowed out potato mixture.
5. Preheat oven.
6. Top / bottom heat: approx. 200 ° C
7. Hot air: around 180 ° C
8. To fill:
9. Clean the peppers, wash the spring onions. Cut the ham, paprika and spring onion into 3 cm long strips. Heat the oil in a pan and fry the ham strips until crispy. Add the paprika strips and fry them briefly as well. Finally, add onion strips and remove the pan from the heat. Mash the potato mixture with a fork, mix with all the other ingredients in a bowl and season with salt and pepper.
10. Spread the mixture over the hollowed out potato halves. Put the baking sheet in the oven.
11. Baking time: about 14 minutes
12. Serve the potato halves immediately.
13. Nutritional information:
14. Energy 1846 kJ, 441 kcal
15. Fat 18 g
16. Carbohydrates 52 g
17. Protein 16 g