Baked potato \"Heaven and Earth\"
easy
90 mins
90 mins
Ingredients
- 4 large floury cooking potatoes (approx. 1 kg)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp coarse sea salt
- 1 red apple (150-180 g)
- 250 g Schmand
- 1/2 package (25 g) deep-frozen 8-herb mixture
- 1 TEASPOON grated horseradish (glass)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Sugar
- 150–200 g Blood sausage in one piece
- 2 (approx. 100 g) small onions
- 1 TABLESPOON Flour
- 1 knife tip Sweet peppers
- 8 TABLESPOONS Sunflower oil
- 7-10 Tbsp Lamb's lettuce
- baking paper
Directions
- 1
Wash the potatoes thoroughly, drain and turn them in a bowl with olive oil. Place potatoes on a baking tray lined with baking paper and sprinkle with coarse sea salt. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours
- 2
Wash the apple, quarter it and cut out the core. Dice apple finely. Mix sour cream, frozen herbs, apples and horseradish. Season to taste with salt, pepper and sugar
- 3
Cut the black pudding into slices about 1 cm thick and dice. Peel onions and cut into fine rings. Mix flour and paprika and turn the onions in it. Tap off excess flour. Heat 6 tablespoons of oil in a large pan and fry the onions in it in 2-3 portions until golden brown. Drain on kitchen paper
- 4
Clean the pan and heat up again with 2 tablespoons of oil. Put black pudding into the very hot pan and fry it briefly while turning it. Take the baked potatoes out of the oven, cut them crosswise and press them on. Fill the potatoes with sour cream and black pudding. Finally spread onion rings on top. Garnish with lamb's lettuce if desired and serve immediately
Nutrition Facts
640 kcal
46 g
45 g
12 g
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