Baked Stuffed Potatoes
Ideal for on-the-go, as an appetizer or buffet item: These baked stuffed potatoes taste great every time!
Ingredients
- 8 medium waxy potatoes
- 1 tsp oil
- 2 yellow bell peppers
- 2 Zucchini
- 2 onions
- 1 Garlic clove
- 120 g grated Gruyère cheese
- 0.5 bunch Chives
- 2 tbsp olive oil
- salt (pepper)
- aluminum foil
Instructions
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1.
Peel, wash and cut a straight line on the bottom of each potato. Wrap each potato in a lightly oiled piece of aluminum foil and bake at 180°C for 50 minutes. Meanwhile, halve the peppers, remove seeds, wash and dice finely.
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2.
Wash zucchini, trim ends and dice finely. Peel onions and garlic and mince finely. Remove potatoes from foil, cut off a lid and scoop out about half the flesh with a spoon. Mix potato flesh with vegetables, season with salt and pepper.
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3.
Slice chives into thin rings, mix in. Spoon half the filling into the potatoes and sprinkle with cheese. Spread olive oil on a baking sheet, place potatoes on it, spread remaining filling around them and bake at 200°C for 25 minutes until golden. Serve warm or cold.
