Potatoes with Zucchini and Goat Cheese Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 potato (s), very large, 400 - 500 g each
- 150 g oat cream cheese, milder, e.. Chavroux
- 50 g cheese (Gouda), medium-aed
- 100 g zucchini
- 2 leaves sage
- 2 cloves garlic)
- chili
- 4 tomato (s), dried, pickled in oil
- 8 slices bacon
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Brush and rinse the potatoes well, dry, cut in half lengthways and hollow out.
- Coarsely grate the zucchini. Finely dice the garlic and chilli. Cut the sage into fine strips. Cut the Gouda into cubes. Cut the dried tomatoes into pieces. Mix all ingredients with goat cream cheese, season with salt and pepper.
- So that the potato halves fill smoothly. Put the filled potato halves back together and wrap them with bacon.
- Put the potatoes in a mold. Cover the tin tightly with aluminum foil, cook in a preheated oven (200 degrees) for approx. 45 - 50 minutes, then remove from the foil and serve.
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