Potatoes Stuffed with Vegetables
- 1 white onion
- 1 carrot
- 1 garlic
- olive oil
- ½ teaspoon cayenne pepper
- 400 grams Kidney beans (canned)
- 2 sprigs thyme
- 2 tablespoons Tomato paste
- ½ teaspoon sugar
- freshly ground peppers
- 2 teaspoons butter
- 8 large Boiled potatoes (starchy)
- 400 grams Hard cheese (such as Gruyère, mountain cheese, Appenzeller)
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.
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.
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.