Baked potatoes with three kinds of cheese topping
easy
60 mins
60 mins
Ingredients
- 1 kg new, medium-sized potatoes (about 8 pieces)
- 6-7 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 1 TABLESPOON black peppercorns
- 200 g Double cream cream cheese
- 1 Egg Yolk
- 100 g Gouda cheese
- 1 collar Parsley and Dill
- 375 g Tomatoes (about 5 pieces)
- 100 g Gorgonzola cheese
- 1 Lettuce
- 2-3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes thoroughly and cut in half lengthwise. Place the halves on a greased baking tray with the cut surface facing upwards. Brush with half of the oil, sprinkle with some salt and pepper and prebake in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 40 minutes. Peel garlic and chop finely. Crush peppercorns.
- 2
Mix cream cheese, garlic, peppercorns and egg yolk. Grate Gouda coarsely. Wash the herbs, except for a few leaves for the salad, chop and mix with the Gouda. For the third cheese mixture, wash the tomatoes and remove the stalk. Halve 2 tomatoes, remove seeds and cut into small cubes. Also dice the gorgonzola and mix with the diced tomatoes. Spread the cheese mixture on the potato slices and bake for another 15 minutes. Clean, wash and drain the lettuce and cut into bite-sized pieces. Cut the remaining tomatoes into narrow slices. Mix well vinegar, some salt and pepper, add remaining oil.
- 3
Spread the cheese mixture on the potato slices and bake for another 15 minutes. Clean, wash and drain the lettuce and cut into bite-sized pieces. Cut the remaining tomatoes into narrow slices. Mix well vinegar, some salt and pepper, add remaining oil. Carefully mix lettuce, tomato wedges and remaining herbs, except for some parsley. Arrange salad with 3 colorful potatoes on plates. Garnish with the remaining parsley and serve with the remaining potato halves
- 4
Preparation time approx. 1 hour
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