Three kinds of baked potatoes with salad

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 12 medium-sized potatoes (about 1,2 kg)
  • 5 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 (approx. 80 g) thick slice of cooked ham
  • 11/2 discs Pineapple (canned)
  • 150 g Camembert
  • 80 g Blue cheese
  • 80 g grated gouda cheese
  • 10 g Hazelnut flakes
  • 1 (approx. 150 g) Lettuce
  • 200 g Cucumber
  • 1 Shallot or small onion
  • 1 package Salad dressing for clear herb sauce with spicy garden herbs
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Clean and wash the potatoes. Cut the potatoes in half and place them on a baking tray with the cut surface facing upwards. Brush the cut surfaces with 2 tablespoons of oil and season with a little salt and pepper.

  2. 2

    Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 35 minutes. In the meantime cut ham into very fine cubes. Drain pineapple and cut into pieces. Cut the camembert into half slices.

  3. 3

    Crumble blue cheese. Remove potatoes from the oven. Sprinkle 8 halves with ham and Gouda cheese and 8 halves with blue cheese and hazelnut leaves. Cover remaining potato halves with camembert and pineapple pieces.

  4. 4

    Bake the potato halves for another 5-10 minutes. In the meantime clean, wash and drain the salad and pluck into bite-sized pieces. Wash the cucumber, dab dry and cut into cubes. Peel and chop the shallot.

  5. 5

    Mix salad dressing powder in a bowl with 3 tablespoons of water and the remaining oil. Add shallot cubes, then fold in cucumber and salad. Arrange ready baked potatoes on a plate and serve garnished with parsley.

Nutrition Facts

KCAL
610 kcal
CARBS
44 g
FATS
36 g
PROTEINS
30 g

Categories & Tags

Main Dishes