Various Stuffed Potatoes

Various Stuffed Potatoes
1 hr 40 min.


for 4 servings
4 large, waxy Potatoes
Herb salt
1 tablespoon Butter
250 grams Broccoli
250 grams Carrots
2 Scallions
2 tablespoons Sour cream
40 grams grated cheese
Variant 1
250 grams chopped Sauerkraut
150 grams Feta cheese
1 green Bell pepper
1 Onion
Salt (pepper, paprika)
Variant 2
1 stalk smaller Leek (in rings)
200 grams sour Apples (cut into matchsticks)
1 bunch chopped Parsley
2 tablespoons Pumpkin seeds
Salt (pepper, nutmeg)
100 grams Sour cream
Variant 3
350 grams Zucchini (in about 1 cm cubes)
2 Beefsteak tomatoes (peeled, seeded, into coarse cubes)
50 grams green Olives (cored and cut into rings)
Salt (pepper)
2 tablespoons Olive oil
2 tablespoons grated Parmesan
1 scoop Fresh mozzarella
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Preparation steps

Step 1/7

Rinse the potatoes and cut off a lid. Hollow out the potatoes. Place butter in the hollowed-out potatoes and sprinkle with salt. Rinse the broccoli, divide into florets and cut the stems into cubes. Peel the carrots and cut into thin sticks. Peel the onion and cut into thin rings. Mix the vegetables and sour cream. Season with salt and fill the potatoes. Replace the lids on the potatoes.

Wrap each potato in a large piece of aluminum foil (shiny side facing inward). Cook for about 1 hour. Remove the foil, remove the lid and grate the cheese over the potatoes. Place back in the oven briefly, until the cheese has melted.

Step 2/7

Variant 1:

Step 3/7

Prepare the potatoes by rinsing, removing the lid and hollowing out the insides. Cube the feta, bell pepper and onion. Mix with the sauerkraut and season with salt. Pour into the potatoes and bake for 1 hour.

Step 4/7

Variant 2:

Step 5/7

Rinse the potatoes, remove the lid and hollow out the insides. Mix the leek, apple, parsley, pumpkin seeds and sour cream. Season with salt and pour into the hollowed-out potatoes. Bake for 1 hour.

Step 6/7

Variant 3:

Step 7/7

Rinse the potatoes, cut off a lid and hollow out the insides. Mix the summer squash, beefsteak tomatoes, olives, oil and parmesan. Pour into the hollowed-out potatoes. Bake for 1 hour. Cube the mozzarella, sprinkle over the potatoes and melt in the oven. 

Serve all variations hot.