Potato halves in three different ways

Name: Potato halves in three different ways
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 12 waxy potatoes (approx. 200 g each); 2 Tomatoes (about 100 g each); 1 package (125 g) Mozzarella cheese; 1 package (200 g) Camembert cheese; 4 (40 g each) Pineapple Slices; 4 discs (25 g each) Scheibletten "Chester"; 4 TABLESPOONS thickened cranberries (from the glass); 8 discs wafer-thin ham (approx. 5 g each); 4 TABLESPOONS Pesto (from the glass); 7-10 Tbsp Parsley and basil; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

12 waxy potatoes (approx. 200 g each)
2 Tomatoes (about 100 g each)
1 package (125 g) Mozzarella cheese
1 package (200 g) Camembert cheese
4 (40 g each) Pineapple Slices
4 discs (25 g each) Scheibletten "Chester"
4 TABLESPOONS thickened cranberries (from the glass)
8 discs wafer-thin ham (approx. 5 g each)
4 TABLESPOONS Pesto (from the glass)
7-10 Tbsp Parsley and basil
baking paper

Directions

1
Cook the potatoes in boiling water for about 20 minutes. In the meantime wash and slice the tomatoes. Drain mozzarella and cut into slices. Cut camembert into longish slices. Cut pineapple slices in half. Halve the slices. Drain potatoes, rinse with cold water and peel.
2
Halve potatoes lengthwise and alternately cover with tomatoes and mozzarella, camembert and cranberries or ham, pineapple and Chester cheese. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove and arrange on a plate. Spread the pesto on the potatoes covered with tomato mozzarella. Serve garnished with parsley and basil