Stuffed Baked Potatoes
Perfect for picnics, office or in-between: Stuffed baked potatoes from Spoonsparrow fill you up long and taste warm or cold.
Ingredients
- 8 large potatoes
- 1 tbsp plant oil
- 1 large carrot
- 1 stalk leek
- 50 g Parma ham
- 125 g mozzarella
- salt (pepper)
- butter (for the dish)
Instructions
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1.
Wash the potatoes well, cover them in a pot with water and cook for 12 minutes. Drain, rinse under cold water and let cool. Peel and grate the carrot. Wash the leek and cut into rings. Heat the oil and sauté the carrots and leeks, add 2 tbsp water and continue cooking for 4 more minutes. Season with salt and pepper.
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2.
Preheat the oven to 225°C. Cut a lid off each potato and hollow out the top with a spoon. Place the potatoes in a greased baking dish and fill them with the vegetable mixture. Slice the ham and mozzarella into strips and layer alternately over the potatoes. Bake for 15 minutes. Serve the stuffed baked potatoes.
