Three-Variety Stuffed Potatoes

Ingredients

• 4 large waxy potatoes
• Herb salt
• 1 tbsp butter
• 250 g Broccoli
• 250 g carrots
• 2 Spring Onions
• 2 tbsp sour cream (20% fat)
• 40 g grated cheese
• 250 g sauerkraut (cut into small pieces)
• 150 g sheep cheese
• 1 green bell pepper
• 1 onion
• salt (pepper, paprika powder)
• 1 stalk of small leek (in rings)
• 200 g tart apples (cut into sticks)
• 1 bunch chopped parsley
• 2 tbsp pumpkin seeds
• salt (pepper, nutmeg)
• 100 g Sour cream
• 350 g zucchini (cut into ~1 cm cubes)
• 2 ripe tomatoes (deveined, seeded, cut into large cubes)
• 50 g green olives (pitted and sliced)
• salt (pepper)
• 2 tbsp olive oil
• 2 Tbsp grated Parmesan
• 1 ball mozzarella

Instructions

1. 1.

   Wash the potatoes and cut off a lid. Hollow out the rest leaving a 1 cm thick wall. Coat the cavity with butter and salt. Wash broccoli, break into small florets and dice stems. Peel carrots and slice thinly. Peel onion and cut into fine rings. Mix vegetables with sour cream, season lightly and fill the potatoes. Place the potato lid back on. Wrap each potato in a large piece of foil (shiny side inward) and bake for about 1 hour. Remove foil, take off the lid and grate cheese over the potatoes. Return briefly to oven until cheese melts.

2. 2.

   Variant 1: Cut everything into cubes, season and fill the prepared potato as above.

3. 3.

   Variant 2: Mix all ingredients with crème fraîche and fill the hollowed potato.

4. 4.

   Variant 3: Combine all ingredients except mozzarella and fill the prepared potato. Dice mozzarella, scatter over the potato and melt in oven.