Potatoes from the tray

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling salted water for about 15 minutes. In the meantime, for the pesto, wash parsley and dab dry. Peel the garlic. Chop parsley, garlic and parmesan in the universal chopper. Stir in olive oil. Season with salt and pepper.

2. 2

   Wash and clean the tomatoes and cut them into small cubes. Drain the mozzarella and also dice. Cut bacon into strips. Pluck basil leaves from the stalks and chop. Mix tomatoes, mozzarella, bacon and basil. Season with salt and pepper. Cut sausage into small strips. Peel onion and chop finely. Clean, wash and chop the mushrooms. Fry onion, mushrooms and sausage in hot fat and remove. Stir flour into the frying fat and sweat it on. Add cream and bring to the boil.

3. 3

   Cut sausage into small strips. Peel onion and chop finely. Clean, wash and chop the mushrooms. Fry onion, mushrooms and sausage in hot fat and remove. Stir flour into the frying fat and sweat it on. Add cream and bring to the boil. Add mushroom sausage mixture and peas and simmer for 5 minutes at low heat. Grate cheese and stir in. Season to taste with salt and pepper. Drain potatoes and cut them in half lengthwise. Brush the potato halves with the different mixtures, place them on an oiled baking tray and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve with green salad with oil-lemon vinaigrette

4. 4

   Add mushroom sausage mixture and peas and simmer for 5 minutes at low heat. Grate cheese and stir in. Season to taste with salt and pepper. Drain potatoes and cut them in half lengthwise. Brush the potato halves with the different mixtures, place them on an oiled baking tray and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve with green salad with oil-lemon vinaigrette

Nutrition Facts

KCAL
510 kcal

CARBS
26 g

FATS
36 g

PROTEINS
16 g