Baked potatoes with paprika-pumpkin seed pesto

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cut in half. Put the potatoes and 2 tablespoons of oil in a bowl. Season with salt and pepper and mix well. Clean, wash and cut the peppers into quarters. Put 1 quarter aside.

2. 2

   Line a baking tray with baking paper and place the potatoes and 3 paprika quarters separately on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Meanwhile roast pumpkin seeds in a pan without fat. Put some aside for garnishing. Peel garlic and chop finely. Dice 1 pepper quarter. Take the peppers out of the oven, put them into a suitable freezer bag, close it well and let it cool down. Cook the potatoes for another 15 minutes. Remove the bell peppers from the bag and peel off the skin. Chop the pumpkin seeds, paprika, garlic, grated parmesan and 1 tablespoon of oil in the universal chopper.

3. 3

   Dice 1 pepper quarter. Take the peppers out of the oven, put them into a suitable freezer bag, close it well and let it cool down. Cook the potatoes for another 15 minutes. Remove the bell peppers from the bag and peel off the skin. Chop the pumpkin seeds, paprika, garlic, grated parmesan and 1 tablespoon of oil in the universal chopper. Season with salt, pepper, red wine vinegar and sugar. Take out the potatoes, arrange on preheated plates, with

4. 4

   sprinkle with sliced Parmesan cheese, remaining pumpkin seeds and paprika cubes

Nutrition Facts

KCAL
540 kcal

CARBS
41 g

FATS
31 g

PROTEINS
20 g