Baked Potatoes with Cream Cheese and Vegetable Toppings
Ingredients
- Ingredients
- 2 kilograms new potatoes
- Tuna salad with corn
- 1 can Tuna in oil (drained, 80 grams)
- 100 grams Quark
- 100 grams cream cheese
- 2 Tbsps Corn kernel (canned)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- cream cheese (with herbs)
- 200 grams cream cheese
- 50 grams Sour cream
- salt
- freshly ground peppers
- 2 Tbsps finely chopped, mixed Fresh herbs (to taste)
- Bell pepper sauce
- 2 red Bell pepper
- 1 ripe Beefsteak tomato
- 1 onion
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
Rinse and dry potatoes, prick several times with a fork. Wrap tightly with aluminum foil. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes.
To serve, unwrap potatoes and arrange on plates. Top some potatoes with cream cheese topping, top other potatoes with vegetable toppping. Serve.
Drain tuna and separate with a fork. Combine quark, cream cheese and corn. Season with lemon juice, salt and pepper.
Mix all ingredients together and season to taste.
Rinse bell peppers, halve and remove seeds and ribs.
Place peppers on a baking sheet skin side up. Bake under a broiler until skin blackens and blisters, watching carefully. Remove from oven, cover with a damp cloth and allow to cool.
Blanch tomatoes in boling water, rinse with cold water and peel, Quarter and remove seeds, chop.
Heat oil in a pan and saute chopped onion. Peel bell peppers, coarsely cut up and add to onion, Add tomatoes and saute for about 15 minutes. Season with cayenne pepper, salt and pepper.
