Stuffed Potatoes with Three Kinds Of Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large potatoes, waxy
- 150 g feta cheese
- 150 g oat cheese
- 1 scoop mozzarella
- some salt, from the mill
- some pepper, more colorful, from the mill
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them like jacket potatoes for about 15 minutes, drain them and let them cool a little in cold water.
- While the potatoes are boiling, cut the cheese into small cubes about 5 x 5 mm and mix in a bowl with a small spoon.
- When the potatoes have cooled down and the cheese is cut, lay out the aluminum foil. The pieces should be big enough to double over and wrap the potato in a loose bag.
- Now halve the potatoes lengthways and hollow them out with a teaspoon so that a bowl approx. 5 mm thick is formed. Season the inside with the salt, fill in the cheese cubes, sprinkle with the pepper and wrap in the aluminum foil.
- Attention: There should be little bags that can be easily touched at the top and without the foil and cheese touching each other!
- Simply put the bags in the hot grill for 10-15 minutes. During this time, the potatoes will cook completely and the cheese will melt.
- Tip: The whole thing is easy to prepare and you can bake the potatoes in the oven instead of in the grill.
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