Filled Baked Potatoes
Ingredients
- Ingredients
- 4 potatoes
- 200 grams Broccoli
- salt
- 2 Tomatoes
- 1 red onion
- 1 sm can Corn
- 150 grams Cottage cheese
- peppers (from the mill)
- 1 egg
- 75 milliliters Whipped cream
- Nutmeg
- 75 grams grated Cheese (gouda, emmentaler)
- 4 parsley
- 2 Tbsps Sour cream
Preparation steps
Scrub the potatoes and cook for 20-25 minutes in a steamer. Rinse the broccoli, cut into small pieces and blanch for 1-2 minutes in boiling salted water. Drain and rinse well. Preheat the oven to 220°C (approximately 425°F). Rinse the tomatoes, quarter and cut into small cubes.
Peel the onion and also finely dice. Drain the corn well and mix with the tomatoes, onion and cottage cheese. Season with salt and pepper. Cut the potatoes in half, scoop out half of the potatoes, cube the interior and mix it with broccoli, egg, and cream. Season with nutmeg, pepper and salt and then fill back into the potato halves. Sprinkle with cheese and cook uncovered for about 10 minutes in the preheated oven.
Spread the remaining potato halves with the tomato and cottage cheese mixture and garnish with a parsley twig and a dollop of sour cream.
Serve together both potatoes together on a warmed plate.
