Stuffed potato with sauerkraut

Name: Stuffed potato with sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 large potato (200 g); 1 tsp (5 g) Oil; 180 g choucroute fraîche (par exemple de la; 7-10 Tbsp health food store); 1 tsp (5 g) Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 20 g Gouda cheese; 10 g Hazelnut leaves; 1 cleaned lettuce leaf; 2 (20 g) cleaned tomato slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 large potato (200 g)
1 tsp (5 g) Oil
180 g choucroute fraîche (par exemple de la
7-10 Tbsp health food store)
1 tsp (5 g) Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
20 g Gouda cheese
10 g Hazelnut leaves
1 cleaned lettuce leaf
2 (20 g) cleaned tomato slices

Directions

1
Wash potatoes thoroughly and boil in water for 25-30 minutes
2
Heat the oil in a pot. Briefly braise the sauerkraut in it. Stir in the tomato paste and sweat it on. Add 3-4 tablespoons of water and braise everything for about 15 minutes. Season with salt and pepper
3
Grate cheese. Drain potato. Cut lengthwise in the middle and press apart a little. Fill with the sauerkraut and sprinkle with cheese and hazelnut leaves
4
Bake in the preheated oven (electric range: 225 °C / convection oven: 200 °C / gas: level 4) for 5-10 minutes. Wash and dab the lettuce leaf. Serve with tomato slices
5
Potatoes are ideal for the diabetes diet: because the carbohydrates always occur together with dietary fibre. This means that the blood sugar level increases only slowly