Stuffed baked potato with salad
easy
90 mins
90 mins
Ingredients
- 4 large floury cooking potatoes (à approx. 300 g)
- 2 Baby Romaine Salads
- 50 g Cucumber
- 1 small red onion
- 1 Tomato
- 3 TABLESPOONS Herb Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Honey
- 3 TABLESPOONS + 8 tsp olive oil
- 8 stalks of chives
- 75 g soft butter
- 150 g Sheep's cheese
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes thoroughly, grate them dry, wrap them in aluminium foil and cook them in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Wash and clean the salad and pluck into pieces.
- 2
Wash and halve the cucumber and cut it into slices. Peel onion and slice into thin rings. Wash and clean the tomato and cut it into thin slices. Season vinegar with salt, pepper and some honey. Fold in 3 tablespoons of oil.
- 3
Wash the chives, shake dry and cut into thin rings. Take potatoes out of the oven, wrap them in foil and let them cool down a little. Cut the potatoes in half and remove the inside, except for a narrow edge on the skin, with a spoon.
- 4
Mash the potato mixture (approx. 500 g) with butter, feta cheese and 2/3 of the chives. Season to taste with salt and pepper. Pour the mixture into a piping bag with a large perforated spout and squirt into the potato halves.
- 5
Sprinkle potato halves with 1 teaspoon of olive oil each and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-10 minutes. Mix salad, cucumber, tomato, onion and vinaigrette.
- 6
Sprinkle potato halves with remaining chives and serve with the salad.
Nutrition Facts
570 kcal
40 g
40 g
13 g
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