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Side dishes and vegetables, vegetarian dishes and bakes 23
Filled jacket potatoes [Index: ] [Index: ]
MCRC00901975_BO_gefuellte_Kartoffeln-014_F39MCRC00915011_SE_gefuellte_Kartoffeln-13MCRC00900553_NF_gefuellte_Kartoffeln-010_RZ0VegetablesPotatoesSide dishesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Universal pan
POTATOES:
4 equally sized, floury potatoes, 200 g each
FILLING:
20 g butter
125 g grated Emmental or blue cheese
Salt
Pepper, freshly ground
Nutmeg, freshly grated
Parsley, chopped
Per serving
364 kcal, 31 g carbs, 21 g fat, 13 g protein,
2,6 BU
PREPARATION
1. Wash and brush the potatoes, then pierce each one several times with a fork. Place onto the tray
with the skin on and cook as indicated.
2. Afterwards, halve the potatoes and carefully scoop out the potato from the skin. Mix the potato in
a bowl with butter, cheese, seasonings and the parsley. Then put the mixture back into the potato
skins.
3. Place back onto the baking tray, slide in at level 4 and grill as indicated.
Setting procedure:
CircoTherm
160 °C
Added steam, low
Cooking time: 55-65 minutes
and
Grill, large area
Intensive
Grilling time: 5-8 minutes
Tip:
Other fillings: 125 g tuna, 1 tsp butter and
chopped chives or 150 g sour cream and a
crushed garlic clove or 75 g cooked, diced ham
and 25 g grated cheese.
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