Baked Potatoes with Cheese Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg potato (s), (roughly the same size tubers)
- 100 g cheese, rated
- 100 g cream cheese
- 1 red pepper (s)
- Herbs, fresh (or frozen) as desired
- salt and pepper
- parsley
- oregano
- olive oil
- cress
- thyme
Print Recipe
Pin Recipe Instructions
- Wash the potatoes well and let them dry.
- Meanwhile, smooth the cream cheese with about 4 tablespoons of olive oil and gradually add the spices and herbs. Wash the peppers and cut into small pieces, then fold in the rest with the grated cheese.
- Make a malleable filling with olive oil. Smear the potatoes with olive oil in your hand and cut them lengthways so that one half remains with the cut surface facing up. Hollow out the potato at the cut surface (this hollowed out can also be added to the filling again by briefly boiling it in salted water, then kneading it) and using a teaspoon to spread the filling a little over the potato. Bake at approx. 165 ° C (hot air) for approx. 40 minutes, possibly a few more minutes at the end under the grill!
- For four people as a main course or as a side dish (6-8 people) Goes well with: -> Lamb`s lettuce with mushrooms and -> Roast beef in a beer marinade
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