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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.