Stuffed potatoes with herb butter, tomato and mozzarella from the grill to salad with pesto dressing

Name: Stuffed potatoes with herb butter, tomato and mozzarella from the grill to salad with pesto dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 large potatoes (about 225 g each); 3 Stem(s) Parsley; 4 Stem(s) Basil; 1 Spring onion; 1–2 Garlic cloves; 40 g soft butter; 1/2 TEASPOON Turmeric; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 Tomatoes; 125 g Mozzarella cheese; 50 g Basil pesto; 3 TABLESPOONS light balsamic vinegar; 50 ml Vegetable broth; 7-10 Tbsp Sugar; 1 package (100 g) Salad mix (e.g. young spinach, garden cress and red lettuce); 7-10 Tbsp Basil and edible flowers; 7-10 Tbsp Aluminium shells

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 large potatoes (about 225 g each)
3 Stem(s) Parsley
4 Stem(s) Basil
1 Spring onion
1–2 Garlic cloves
40 g soft butter
1/2 TEASPOON Turmeric
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 Tomatoes
125 g Mozzarella cheese
50 g Basil pesto
3 TABLESPOONS light balsamic vinegar
50 ml Vegetable broth
7-10 Tbsp Sugar
1 package (100 g) Salad mix (e.g. young spinach, garden cress and red lettuce)
7-10 Tbsp Basil and edible flowers
7-10 Tbsp Aluminium shells

Directions

1
Wash potatoes thoroughly and cook in water for 25-30 minutes. Drain, let it steam for 5-10 minutes, cut in half. Wash parsley and basil, dab dry and remove leaves.
2
Set aside a few leaves of basil for garnishing. Finely chop the rest of the basil and parsley. Clean, wash and finely chop the spring onion. Peel garlic and chop finely. Mix herbs and garlic with the butter.
3
Hollow out the potatoes with a teaspoon, leaving just under 1 cm of edge. Mash the potato mixture with a fork and mix with the herb butter and turmeric. Season to taste with salt, pepper and nutmeg and fill into the hollowed potatoes.
4
Wash and clean the tomatoes and cut them into 6 slices each. Cut cheese into 8 slices. Cover potatoes with tomatoes and cheese. Put potatoes on 1-2 aluminium bowls and grill in closed grill for about 10 minutes.
5
Garnish with basil leaves. Mix pesto with vinegar and stock, add salt, pepper and sugar. Mix salad and dressing and serve with the potatoes. Garnish with flowers.