Stuffed potatoes with sauerkraut

Name: Stuffed potatoes with sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 large potatoes (about 300 g each); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 jar(s) (580 ml; drained weight 520 g) Sauerkraut; 7-10 Tbsp Pepper; 50 ml apple juice; 10 Juniper berries; 1 Bay leaf; 125 g Schmand; 1-2 TABLESPOONS Tomato paste; 100 g medieval Gouda cheese; 20 g Hazelnut flakes; 1 TABLESPOON chopped parsley; 7-10 Tbsp lettuce, tomato slices and parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 large potatoes (about 300 g each)
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 jar(s) (580 ml; drained weight 520 g) Sauerkraut
7-10 Tbsp Pepper
50 ml apple juice
10 Juniper berries
1 Bay leaf
125 g Schmand
1-2 TABLESPOONS Tomato paste
100 g medieval Gouda cheese
20 g Hazelnut flakes
1 TABLESPOON chopped parsley
7-10 Tbsp lettuce, tomato slices and parsley

Directions

1
Wash the potatoes and cook in salted water for 30-35 minutes. In the meantime, heat oil in a pan and fry the sauerkraut in it at medium heat for about 5 minutes. Season with salt and pepper and then deglaze with apple juice.
2
Crush juniper berries and add them together with the bay leaf. Let it braise for about 10 minutes. Add sour cream and tomato paste and stir in. Season to taste with salt and pepper. Break open the potatoes in the middle and fill with the sauerkraut.
3
Grate cheese over it and sprinkle with hazelnut leaves. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes. Sprinkle with parsley and arrange on a plate.
4
Serve garnished with salad, tomato slices and parsley.