Stuffed baked potatoes

Name: Stuffed baked potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Potatoes (about 200 g each); 300 g Turkey Breast; 2 medium-sized onions; 200 g Broccoli; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 7-10 Tbsp white pepper; 100 g Whipped cream; 125 g Herbs crème fraîche; 1 TABLESPOON sauce thickener; 1-2 TABLESPOONS Sunflower seeds; 7-10 Tbsp grated gouda cheese; 7-10 Tbsp lettuce, tomato and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Potatoes (about 200 g each)
300 g Turkey Breast
2 medium-sized onions
200 g Broccoli
7-10 Tbsp Salt
1 TABLESPOON Oil
7-10 Tbsp white pepper
100 g Whipped cream
125 g Herbs crème fraîche
1 TABLESPOON sauce thickener
1-2 TABLESPOONS Sunflower seeds
7-10 Tbsp grated gouda cheese
7-10 Tbsp lettuce, tomato and parsley

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime, wash the meat, dab dry and cut into small cubes. Peel and chop the onions.
2
Clean and wash the broccoli and cut it into very small florets. Cook in 1/4 litre boiling salted water for about 5 minutes. Drain and collect the vegetable water. Heat the oil. Fry meat and onions for about 5 minutes, turning them over.
3
Season with salt and pepper. Deglaze meat with vegetable water, cream and crème fraîche, bring to the boil and thicken with sauce thickener. Heat broccoli in it. Roast sunflower seeds. Drain potatoes, cut lengthwise and fill with the ragout.
4
Sprinkle with sunflower seeds and cheese to taste. Garnish with lettuce, tomato and parsley and arrange on a plate.