Grilled potatoes \"Hawaii\"

Name: Grilled potatoes \"Hawaii\"
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 6 large potatoes (about 250 g each); 3 medium-sized tomatoes; 2 packs (195 g each; weight reduction 125 g) Mozzarella cheese; 1 potty Basil; 1 can(s) (425 ml) Apricots; 1 collar Spring onions; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

6 large potatoes (about 250 g each)
3 medium-sized tomatoes
2 packs (195 g each; weight reduction 125 g) Mozzarella cheese
1 potty Basil
1 can(s) (425 ml) Apricots
1 collar Spring onions
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 30 minutes. Wash, clean and slice the tomatoes. Drain mozzarella and cut into slices. Pluck the basil leaves from the stalks.
2
Drain the apricots and cut into small cubes. Clean and wash spring onions and cut into fine rings. Mix apricots and spring onions. Stir crème fraîche until smooth and season with salt and pepper.
3
Drain the potatoes, let them cool down a little and cut them in half. Cover 6 halves with basil leaves, tomatoes and mozzarella. Sprinkle with salt and pepper. Spread the apricot-leek-onion mixture on the remaining potato halves.
4
Put a dollop of crème fraiche on each. Place the potatoes on the prepared grill for 10 minutes. Serve the grilled potatoes garnished with basil.