Vegetable Stuffed Oven Potatoes
Gefüllte Ofenkartoffeln vegetarisch von Spoonsparrow schmecken schön aromatisch und halten richtig lange satt.
Ingredients
- 4 large potatoes (approx. 200 g each)
- 4 spears green asparagus
- 4 spears white asparagus
- Salt
- 30 g sun-dried tomatoes in oil
- 2 tbsp walnuts
- 2 sprigs thyme
- 100 g cheddar (50% fat content)
- Pepper
Instructions
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1.
Thoroughly wash the potatoes and prick them several times with a fork. Place them in a baking dish and bake in a preheated oven at 200 °C (180 °C convection, Gas: Level 2-3) for approx. 1 hour until tender.
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2.
Meanwhile, wash and clean the asparagus, cut off the woody ends; peel the white asparagus, only the lower third of the green asparagus. Cook in boiling salted water over medium heat until al dente, the white asparagus for about 15 minutes, the green for about 5 minutes. Then shock in cold water, drain, halve lengthwise, then cut crosswise or into thirds.
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3.
Drain the tomatoes and finely chop them. Also finely chop the walnuts. Wash, shake dry, and pluck the leaves from the thyme. Grate the cheese.
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4.
Remove the potatoes from the oven briefly, halve them lengthwise and gently press them apart. Salt and pepper, fill with asparagus, sprinkle with tomatoes, walnuts and thyme, top with cheddar and bake the vegetable stuffed oven potatoes for another 10 minutes in the oven.
