Potatoes with Alpine Cheese
Warm or cold, these potatoes with alpine cheese are delightful as a side dish or on the go!
Ingredients
- 8 medium potatoes
- olive oil
- 200 g grated alpine cheese
- 2 Tomatoes
- 1 Shallot
- 1 Garlic clove
- 1 tbsp butter
- Salt
- freshly ground pepper
Instructions
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1.
Cut the potatoes in half and place them cut‑side up in a greased baking dish. Season with salt, pepper, and drizzle with olive oil. Bake in a preheated oven at 180°C for about 35 minutes, then remove and let cool slightly. Use a small spoon to hollow out some of the potato flesh, chop it finely, and set aside.
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2.
Boil the tomatoes briefly, peel them, quarter, seed, and dice finely.
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3.
Finely chop the shallot and sauté in hot butter until translucent. Add the pressed garlic, stir in the tomato cubes, and let simmer for a few minutes.
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4.
Combine the tomatoes and shallots with the chopped potato flesh and cheese. Season with salt and pepper, fill the hollowed potatoes with this mixture, place them back into the baking dish, and bake under the grill or at the highest setting until the cheese melts and the filling is lightly browned. Serve the potatoes with alpine cheese.
