Baked Stuffed Potatoes

Ingredients

• 1.5 kg large mostly waxy potatoes
• 60 g small onions (2 small onions)
• 375 g mozzarella
• 640 g tomatoes (8 tomatoes)
• 350 g mixed ground meat
• 200 g Low-fat quark
• 2 tbsp chopped walnuts
• 3 tbsp tomato paste
• Salt
• Pepper
• 1 tbsp herbs de Provence

Instructions

1. 1.

   Wash the potatoes thoroughly and cook covered in plenty of water for 25–30 minutes. Meanwhile, peel the onions, halve them, finely dice, and place them in a large bowl.

2. 2.

   Drain the mozzarella and cube it. Wash the tomatoes, cut off the stem ends in a conical shape, and slice the tomatoes into about 1 cm thick rounds.

3. 3.

   Drain the potatoes, rinse under cold water, and peel them. Cut the potatoes lengthwise in half and gently hollow out with a teaspoon; if necessary, slightly straighten the bottoms with a knife so the halves can stand upright.

4. 4.

   Slightly mash the scooped potato flesh with a fork and add it to the bowl with the onions, along with ground meat, quark, walnuts, and tomato paste. Season with salt, pepper, and herbs.

5. 5.

   Mix everything well using the dough hooks of a hand mixer. Fill each potato half with the mixture. Place one tomato slice on top of each and sprinkle with mozzarella.

6. 6.

   Line a baking sheet with parchment paper, place the stuffed potatoes on it, and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 15 minutes until golden. Turn off the oven and let the potatoes rest there for another 5 minutes.