Stuffed potatoes
Tags:
alcohol-free
gluten-free
vegetarian
Description
Today we would like to introduce you to one of the smallest casseroles in the world: Stuffed potatoes!
And the best thing is that you can eat the casserole dish - the potato - at the same time. It doesn't get any more practical than this! To make it, you first have to hollow it out. Then fill it with crunchy vegetables and bake it. Super tasty!
Zutaten für
For the potatoes
12
potatoes, medium size
100
g
corn
6
champignons, fresh
0.5
pepper, green
3
spring onion
150
g
parmesan cheese
2
Tablespoon(s)
oilve oil
Preparation
Prepare the potatoes
1
Preheat the oven to 200°C convection oven. Wash and dry the potatoes and scoop out a little more than half of them on the wide side with the large blade of the Twister. Brush the cavity thinly with oil and cook the potatoes in the oven for 30 minutes until soft.
2
Cut the mushrooms, peppers and spring onions into small cubes and mix with the sweetcorn.
3
Fill the potatoes with the mixture and sprinkle lavishly with Parmesan.
4
Bake the potatoes for another 10 minutes until the cheese is melted and lightly browned.
Zutaten für
For the potatoes
12
potatoes, medium size
100
g
corn
6
champignons, fresh
0.5
pepper, green
3
spring onion
150
g
parmesan cheese
2
Tablespoon(s)
oilve oil
