Potatoes Baked with Pea Puree
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 large potatoes, preferably waxy
- 200 g rated cheese, rated
- 250 g peas, frozen
- 2 tablespoon butter
- 50 g herbal cream cheese
- 50 ml vegetable stock
- 1 pinch (s) nutmeg, grated
- some salt and pepper
- possibly sugar
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and drain them. Halve the clean potatoes in the middle lengthways and place them on a wire rack lined with baking paper so that they do not fall over.
- Bake in the preheated oven at 200 ° C top / bottom heat or 180 ° C convection on the middle shelf for about 30 minutes.
- In the meantime, cook the peas in a saucepan with butter and the vegetable stock. Season with salt, pepper and nutmeg. Finely puree the peas with a hand blender and stir in the cream cheese. If necessary, season with salt, pepper and sugar.
- Take the potatoes out of the oven and divide the pea puree on the halves. Sprinkle with the cheese.
- Bake the potatoes with the pea puree for about 10 to 15 minutes in the hot oven on the middle rack until golden brown.
- Tip: The pea puree holds better on the potatoes if you hollow out the halves a little.
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