Foil Potatoes with Four Toppings

Ingredients

• 4 large broccoli florets
• Salt
• white pepper
• 100 ml crème fraîche
• 50 g Camembert (or Brie)
• 1 small can corn
• 1 red bell pepper
• 1 small spring onion
• 2 tbsp white balsamic vinegar
• 1 tbsp Olive Oil
• Cayenne pepper
• 1 small can corn
• 4 tbsp crème fraîche
• 80 g shredded cheddar
• 2 tbsp breadcrumbs
• 16 medium potatoes
• Salt
• aluminum foil
• 1 small can white beans
• 2 tbsp Tomato paste
• 3 tbsp ketchup
• 1 tsp chili powder
• 1 tbsp Olive Oil
• 4 tbsp grated Emmental

Instructions

1. 1.

   Wash the potatoes thoroughly and cut a cross on one side up to halfway, lightly salt them and wrap in foil.

2. 2.

   Place the wrapped potatoes on a baking tray and bake in a preheated oven at 200°C for about 30-40 minutes.

3. 3.

   For the bean topping: Drain the beans well. Heat oil in a small pot and add the beans, slowly warming over low heat. Mix tomato paste with 3-4 tbsp water and ketchup, add to the beans, warm through and season with chili.

4. 4.

   Spread on four baked potatoes and serve sprinkled with cheese.

5. 5.

   For the broccoli topping: Blanch the broccoli florets in boiling salted water for 6-8 minutes, shock in ice water and drain well. Dice the Camembert finely and blend with crème fraîche, seasoning with salt and pepper.

6. 6.

   Insert one floret into each potato and pour the crème fraîche sauce over it, serve hot.

7. 7.

   For the Mexican topping: Drain the corn. Wash, clean, halve, seed, remove white skin and dice bell pepper very small. Chop spring onion finely, mix all and marinate with vinegar and oil, season with pepper.

8. 8.

   Spread on four potatoes and serve hot.

9. 9.

   For the corn-cheddar topping: Drain the corn and place in a bowl. Add remaining ingredients and blend together.

10. 10.

    Distribute the topping over four potatoes and bake at 200°C on the top rack for 5 minutes to gratinate.