Colorful baked potatoes

Name: Colorful baked potatoes
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 6 large potatoes (about 250 g each); 3 medium-sized tomatoes; 250 g Mozzarella cheese; 1/2 bunch/pot of basil; 1 can(s) (425 ml) Apricots; 1 collar Spring onions; 100 g Vega légère (15 % fat); 7-10 Tbsp salt, cayenne pepper, pepper; 7-10 Tbsp Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

6 large potatoes (about 250 g each)
3 medium-sized tomatoes
250 g Mozzarella cheese
1/2 bunch/pot of basil
1 can(s) (425 ml) Apricots
1 collar Spring onions
100 g Vega légère (15 % fat)
7-10 Tbsp salt, cayenne pepper, pepper
7-10 Tbsp Oil

Directions

1
Wash the potatoes and precook in water for about 20 minutes
2
Wash the tomatoes. Cut tomatoes and mozzarella into slices. Wash the basil, remove the leaves. Drain apricots and dice finely. Clean and wash spring onions and cut into fine rings. Mix with apricots. Season Vega légère with salt and cayenne pepper
3
Drain the potatoes and let them cool down a little. Cut in half and place on an oiled baking tray with the cut side down. Season with salt and pepper. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 15 minutes
4
Turn the potatoes. Cover 6 potato halves with tomatoes, basil and mozzarella. Sprinkle with salt and pepper. Spread the apricot and spring onion mixture on the remaining halves. Place a blob of Vega légère on each half. Sprinkle with pepper. Bake the potatoes for another 5-7 minutes. Arrange, add the rest of the vegetables if necessary