Baked potatoes with chard and cheese topping

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cut them in half lengthwise. Mix with 3 tablespoons of oil, salt and pepper. Coat the oven pan with oil and spread the potatoes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes, turning the potatoes occasionally.

2. 2

   Meanwhile peel and finely dice the onions and garlic. Wash the basil, dab dry, remove the leaves and cut into strips, except for a little garnish. Wash, clean and slice the tomatoes.

3. 3

   Season vinegar with salt, pepper and sugar. Add 3 tablespoons of oil drop by drop. Mix vinaigrette, tomatoes, half onions and basil cut into strips. Clean and wash the chard and cut into thicker strips.

4. 4

   Cook in boiling salted water for about 8 minutes. In the meantime grate cheese finely. Remove the chard, put it in a sieve and rinse with cold water. Heat butter in a large pan. Fry the remaining onions and garlic in it.

5. 5

   Add the dripping wet chard to the pan and steam for approx. 2 minutes, turning. Season to taste with salt, pepper and nutmeg. Remove the potatoes. Spread chard and cheese evenly on all potato slices and bake in the oven at the same temperature for about 5 minutes.

6. 6

   Arrange potatoes on plates, add tomato salad and garnish with remaining basil.

Nutrition Facts

KCAL
570 kcal

CARBS
46 g

FATS
33 g

PROTEINS
23 g