Summary

Ingredients

• 6 medium potato (s), waxy (approx. 00 g)
• salt
• 75 g parmesan, pecorino or rana, freshly rated
• 25 g butter
• 2 medium tomato (s)
• 4 olives, black or green, without stone
• 2 teaspoons basil, dried
• salt and pepper

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Instructions

1. Cook the potatoes in salted water, drain and rinse. Let them cool down at least lukewarm, but you can also let them cool down completely.
2. Then cut the potatoes in half lengthways and carefully scoop out with a spoon, except for an approx. The best way to do this is to scratch the area to be hollowed out beforehand with a spoon so that you don`t accidentally tear out the edge and don`t tear the potatoes.
3. Put the spooned out into a bowl and mash a little with a fork.
4. Grate the cheese and knead together with the butter with the potato mixture. Quarter, core and finely dice the tomatoes. Finely chop the olives. Mix both in the potato mixture. Finally work in the basil and season with salt and pepper.
5. Now distribute the potato mixture on the hollowed out potatoes.
6. Bake the potatoes in the oven at 200 ° C for about 15-20 minutes.
7. You can also cook them together with grilled meat under the grill, but 15 minutes should be enough.
8. The specified amount is sufficient as a side dish e.g. with meat for 3-4 people, but as a main course it is better to prepare double the amount.