Summary

Ingredients

• 1 ½ kg jacket potato (s), cooked
• 1 tablespoon rapeseed oil
• 1 onion (s), finely chopped
• 200 g tartare
• 500 g bell pepper (s), red and reen in strips (also frozen possible)
• 350 g mushrooms, sliced (frozen also possible)
• 2 tablespoon sour cream
• 100 g sheep cheese
• Salt and pepper, freshly ground
• Vegetable broth, granular, without flavor enhancers
• Herbs, fresh or TK 8 herbs
• Oil (spray)

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Instructions

1. Peel and slice the jacket potatoes. Place in the shape of a roof tile in a baking dish that has been thinly sprayed with oil. I don`t calculate the fat for the shape, because it`s really just a very thin film!
2. Heat the tablespoon of oil in a pan. Fry the onion and the tartare in it until crumbly. Salt and pepper and spread on the potato slices. In the same pan, steam the paprika strips and the mushroom slices, if necessary with a little mineral water, for 5-7 minutes so that they still have a bit of bite. Mix in the sour cream and season with salt, pepper, vegetable stock and herbs. Spread over the tartar and onion mixture and then sprinkle everything with the diced sheep`s cheese.
3. Bake at 200 ° C for 30-35 minutes.
4. If you take the light version instead of the full-fat sheep`s cheese, you save on points, but unfortunately it does not melt properly and instead remains rubbery. Therefore, I advise you to take the normal fat sheep`s cheese and then simply less or more of it, depending on your points account.
5. 30 p total / with 4 servings per serving 7.5 p.