Stuffed potatoes with herb butter

For 4 people
  • 4 large potatoes (approx. 225 g each)
  • 3 Stalk (s) Parsley
  • 4 stem (s) basil
  • 1 Spring onion
  • 1–2 Garlic cloves
  • 40 g soft butter
  • 1/2 TL Turmeric
  • Salt
  • pepper
  • grated nutmeg
  • 3 Tomatoes
  • 125 g Mozzarella cheese
  • 50 g Basil pesto
  • 3 EL light balsamic vinegar
  • 50 ml vegetable broth
  • Sugar
  • 1 pack (100 g) Salad mix (e.g. young spinach, garden cress and red lettuce)
  • Basil and edible flowers
  • aluminum trays
75 minutes
easy
1.
Wash the potatoes thoroughly and cook them in water for 25–30 minutes. Drain, leave to steam for 5–10 minutes, cut in half. Wash the parsley and basil, pat dry and remove the leaves.
2.
Set aside some basil leaves for garnish. Finely chop the rest of the basil and parsley. Clean, wash and finely chop the spring onions. Peel and finely dice the garlic. Mix the herbs and garlic with the butter.
3.
Hollow out the potatoes with a teaspoon, leaving an edge of just under 1 cm. Mash the potato mixture with a fork and mix with the herb butter and turmeric. Season with salt, pepper and nutmeg and fill into the hollowed out potatoes.
4.
Wash and clean tomatoes and cut into 6 slices each. Cut the cheese into 8 slices. Cover the potatoes with tomatoes and cheese. Place the potatoes on 1–2 aluminum dishes and grill in the closed grill for about 10 minutes.
5.
WithGarnish with basil leaves. Mix the pesto with the vinegar and broth, mix with salt, pepper and sugar. Mix the salad and dressing and serve with the potatoes. Garnish with flowers.
1 person approx.:
  • 360 kcal
  • 1510 kJ
  • 12 g protein
  • 21 g fat
  • 30 g carbohydrates

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