Baked potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix yoghurt with salt. Line a sieve with moistened kitchen paper. Pour yoghurt on top and let it drain overnight. Wash the potatoes well, dab dry and cut in half. Clean, peel and cut carrots into pieces. Mix both with 5 tablespoons of oil and season with salt and pepper.

2. 2

   Distribute in a fat pan or large casserole dish. Pour on broth. Bake in a preheated oven (200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Wash, clean and slice the zucchini. Wash the sage, dab dry and remove the leaves. Mix zucchini and sage with 2 tablespoons of oil and season with salt and pepper. Add the last 15 minutes of baking time to the rest of the vegetables. Sprinkle sesame seeds on top 10 minutes before the end of cooking time. Halve the yoghurt mass. Peel and finely dice the onion. Wash the chives, dab dry and cut into fine rings. Stir both under one half.

3. 3

   Sprinkle sesame seeds on top 10 minutes before the end of cooking time. Halve the yoghurt mass. Peel and finely dice the onion. Wash the chives, dab dry and cut into fine rings. Stir both under one half. Season to taste with salt and pepper. Peel garlic and cut into thin slices. Heat 1 teaspoon of oil and fry garlic in it until golden brown. Leave to cool slightly. Stir into the other half of the yoghurt. Season to taste with salt, pepper and chilli. Serve the vegetables with the two yoghurt creams

4. 4

   Peel garlic and cut into thin slices. Heat 1 teaspoon of oil and fry garlic in it until golden brown. Leave to cool slightly. Stir into the other half of the yoghurt. Season to taste with salt, pepper and chilli. Serve the vegetables with the two yoghurt creams

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
510 kcal

CARBS
44 g

FATS
29 g

PROTEINS
15 g