Baked Cheese-Filled Potatoes
Tasty potatoes: Baked cheese-filled potatoes presented by Spoonsparrow showcase the potato from a particularly delicious angle.
Ingredients
- 1000 g large, mostly waxy potatoes (4 large, mostly waxy potatoes)
- Salt
- 100 ml milk
- 100 g Roquefort cheese
- Pepper
- freshly grated nutmeg
- 50 g frozen peas
- 4 tbsp finely chopped herbs (e.g., chives, parsley; basil)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tbsp olive oil
Instructions
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1.
Wash potatoes thoroughly, peel and boil in salted water for 25-30 minutes. Slice each potato flat on one side and hollow out to leave a small rim. Press the interior through a potato masher. Warm milk and whisk into the mashed potato with a fork. Break cheese into pieces and fold in. Season with salt, pepper, and nutmeg. Stir in peas and herbs. Place potatoes on parchment-lined baking sheet and fill them. Bake in preheated oven at 200°C (gas: level 3-4, convection: 180°C) for about 25-30 minutes.
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2.
Quarter the bell peppers, clean, rinse, and dice small. Heat olive oil in a non-stick pan. Sauté peppers for 3-5 minutes. Season with salt and pepper. Plate potatoes together with peppers. Serve baked cheese-filled potatoes.
