Stuffed baked potatoes

Name: Stuffed baked potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Potatoes (about 200 g each); 500 g Turkey Breast; 2 medium-sized onions; 250 g Broccoli; 7-10 Tbsp Salt; 2 TABLESPOONS 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

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Potatoes (about 200 g each)
500 g Turkey Breast
2 medium-sized onions
250 g Broccoli
7-10 Tbsp Salt
2 TABLESPOONS 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

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 broccoli and divide into very small florets or cut stems into thin slices. Cook in 1/4 litre boiling salted water for about 5 minutes. Drain and collect the vegetable water.
3
Heat the oil. Fry meat and onions for about 5 minutes, turning them over. Season with salt and pepper. Deglaze meat with vegetable water, cream and crème fraîche, bring to the boil and thicken with sauce thickener.
4
Warm the broccoli in it. Roast sunflower seeds. Drain potatoes, cut lengthwise and arrange with the ragout in an ovenproof dish. Sprinkle with sunflower seeds and cheese to taste.
5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes.