Potatoes Stuffed with Vegetables

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Potatoes Stuffed with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
1
white Onion
1
1
½ teaspoon
400 grams
Kidney beans (canned)
2 sprigs
2 tablespoons
½ teaspoon
freshly ground Pepper
2 teaspoons
8
400 grams
Hard cheese (such as Gruyère, mountain cheese, Appenzeller)

Preparation steps

1.

Peel onion and chop finely. Peel carrot and cut into small cubes. Peel and halve garlic. Heat 3 tablespoons of olive oil in a pan and saute onion on low heat, add garlic and carrot and saute for 1-2 minutes more, stirring.

2.

Season with cayenne pepper. Add drained beans and thyme and mix well. Add tomato paste with 3-4 tablespoons of water and simmer, covered, for about 5-10 minutes on medium heat. Season with salt, sugar and pepper to taste, add butter and set aside.

3.

Cut off potato tops on the sides and scoop out pulp gently with a teaspoon, leaving 2-3 cm (approximately 1 inch) thick shells. Stuff with vegetable mixture and sprinkle with cheese. Arrange on a lined with parchment paper baking sheet and roast under a hot broiler until cheese is melted, watching carefully. Remove from the oven and serve.