Buffalo Potatoes with Salmon and Cheese Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 large potato (s)
- 1 packet Stremel salmon (approx. 25 g)
- 50 g mozzarella, diced into small pieces
- 100 g cheese, rated (e.. cheddar)
- 100 g cream cheese
- 1 clove garlic, grated
- salt and pepper
- some olive oil
- some cream (approx. 1 - 2 tablespoon)
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, brush with a little olive oil, wrap individually in baking paper and cook in the oven at 180 ° C top / bottom heat for about 1 hour. To let it cool down.
- Cut the potatoes lengthways and hollow them out, leave about 0.5 cm edge to stand. Chop up the potato mixture, add the grated garlic, 50 g cheddar, mozzarella, cream cheese and chopped salmon and stir everything carefully. Season with salt and pepper and add 1 - 2 tablespoons of cream to taste.
- Place the hollowed out potatoes on a baking sheet and fill with the potato, salmon and cheese mixture. Scatter the rest of the Cheddar cheese on top and bake the potatoes in the oven at 200 ° C or indirectly in the grill for about 15 minutes.
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