Baked Potatoes with Filling

Ingredients

• 1 white onion
• 1 Carrot
• 1 Garlic clove
• olive oil
• 0.5 tsp cayenne pepper
• 400 g kidney beans (canned)
• 2 sprigs thyme
• 2 tbsp Tomato paste
• Salt
• 0.5 tsp Sugar
• Pepper (freshly ground)
• 2 tsp butter
• 8 large, starchy baking potatoes
• 400 g sharp hard cheese (e.g., Gruyère, Bergkäse, Appenzeller...)

Instructions

1. 1.

   Peel and finely chop the onion. Peel the carrot and dice it into small cubes. Peel the garlic and halve it. Heat 3 tbsp olive oil in a pot over low heat and sauté the onion until translucent; add the garlic and carrot and cook for another 1-2 minutes.

2. 2.

   Stir frequently. Add cayenne pepper. Stir in drained beans and thyme, then mix tomato paste with 3-4 tbsp water, stir in, cover, and simmer on medium heat for 5-10 minutes. Season with salt, sugar, and pepper; stir in butter and set aside.

3. 3.

   Turn on the oven grill. Cut a wide, elongated lid from each potato and carefully hollow it out with a teaspoon, leaving a 2-3 cm rim. Fill the potatoes with the bean mixture and top with cheese. Place on a parchment-lined baking sheet and broil until the cheese melts.