Oven‑Baked Potatoes with Filling

Ingredients

• 8 medium potatoes
• Salt
• 0.5 ball mozzarella
• 1 tomato
• 4 black, pitted olives
• 1 tbsp basil pesto (jar)
• 1 tbsp Olive Oil
• pepper (ground)
• basil (for garnish)
• 0.5 can tuna (in own juice)
• 3 tbsp sour cream
• 3 tbsp crème fraîche
• 1 tbsp freshly grated Parmesan
• 50 g zucchini
• tarragon (for garnish)
• 5 tbsp cottage cheese
• 2 tbsp heavy cream
• 1 tbsp chives spirals
• 1 small red chopped onion
• 2 tbsp canned sardines (chopped)
• 0.25 Cucumber
• 3 tbsp Cream cheese
• 4 tbsp Yogurt
• 1 hard‑boiled, chopped egg
• 1 tsp freshly chopped dill sprigs

Instructions

1. 1.

   Wash the potatoes thoroughly and boil in salted water for about 30 minutes.

2. 2.

   Drain the potatoes, let them steam to dry, then cut off a small lid from each and gently hollow out. Lightly mash the insides with a fork.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

4. 4.

   Drain the mozzarella well and cube it. Wash the tomatoes, quarter, seed, and dice them. Chop the olives.

5. 5.

   Mix one‑quarter of the mashed potatoes with the olives and pesto, refill the potato shells, top with tomato and mozzarella cubes, drizzle olive oil, season with salt and pepper, and bake in the preheated oven for about 5 minutes. Serve garnished with basil.

6. 6.

   Drain the tuna well and flake it with a fork. Whisk together sour cream, crème fraîche, and parmesan; season with salt and pepper. Wash, trim, and slice zucchini into thin rounds. Sauté briefly in 1 tbsp oil in a pan. Spread a bit of the sour‑cream mixture on two potatoes, arrange zucchini slices on top, add tuna, and cover with remaining sour‑cream sauce. Bake again for about 5 minutes. Serve garnished with tarragon.

7. 7.

   For the third filling mix cottage cheese with cream, chives spirals, chopped onion, sardines, and a pinch of salt; fill the potatoes and serve immediately.

8. 8.

   For the fourth filling wash, peel, grate cucumber, and mix with cream cheese, yogurt, and egg. Season with salt and pepper, stir in dill, fill the potatoes, and garnish with cucumber slices and dill before serving.