Delicious, Stuffed Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 large potatoes, floury
- 100 g cream cheese (Gervais)
- 1 cup sour cream
- 1 herb, various
- Garlic, (depending on taste)
- salt and pepper
- 1 tomato (s)
- 1 onion (s)
- 50 g leek, chopped
- 50 g corn kernels
Print Recipe
Pin Recipe Instructions
- Pre-cook the potatoes for about 20 minutes (otherwise it will take too long in the oven), strain and rinse with cold water, then cut the potatoes apart, carefully scoop out with a spoon (some edge should remain);
- Mix the Gervais with the sour cream, the herbs, garlic, salt and pepper, mix the tomato, onion, leek, corn into the Gervais mixture, fill the potatoes with the mixture and bake in the oven at about 180 degrees for about 15-20 minutes!
- Tip: If you rub the bowl with oil and a little salt, then put an aluminum foil around it, the bowl becomes more resistant, so that everything does not break when you spoon it out. Of course you can mix in vegetables to your own taste, almost anything is allowed. Good Appetite!!
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