Summary

Ingredients

• 8 large potato (s)
• 0.5 can ½ tomato (s), chunky
• 0.5 can ½ mushrooms
• 5 tablespoon, heaped corn
• 100 g Edam cheese, rated
• some salt and pepper
• some herbs, Italian

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Instructions

1. First the large potatoes are washed and peeled. Then they are cooked in salted water.
2. In the meantime, the mushrooms and corn are drained and placed in a bowl. The tomatoes and a handful of grated cheese are also placed in the bowl. Mix well. Now season with salt, pepper and the Italian herbs to your own taste and season to taste.
3. The potatoes are cut in half when they are cooked and carefully hollowed out in the middle. Tip: Put half the potato in a kitchen towel so that you can hold it better and hollow it out. Pour the topping into half the potatoes with a spoon, place on a tray, sprinkle with the grated cheese and place in the preheated oven, where you bake for another 5 - 10 minutes at 180 degrees.