🍽️ Three delicious stuffed potato variations

Name: Three delicious stuffed potato variations
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large waxy potatoes; herb salt; 1 tbsp butter; 250 g broccoli; 250 g carrots; 2 spring onions; 2 tbsp sour cream (20 %fat); 40 g grated cheese; 250 g sauerkraut (finely chopped); 150 g feta cheese; 1 green bell pepper; 1 onion; salt (pepper, paprika powder); 1 stalk leek (in rings); 200 g tart apples (cut into sticks); 1 bunch chopped parsley; 2 tbsp pumpkin seeds; salt (pepper, nutmeg); 100 g sour cream; 350 g zucchini (cut into approx. 1 cm cubes); 2 meat tomatoes (peeled, seeded, cut into coarse cubes); 50 g green olives (pitted and sliced into rings); salt (pepper); 2 tbsp olive oil; 2 tbsp grated parmesan; 1 ball mozzarella

672 kcal · 30 min · 4 servings

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Ingredients

4 large waxy potatoes
herb salt
1 tbsp butter
250 g broccoli
250 g carrots
2 spring onions
2 tbsp sour cream (20 %fat)
40 g grated cheese
250 g sauerkraut (finely chopped)
150 g feta cheese
1 green bell pepper
1 onion
salt (pepper, paprika powder)
1 stalk leek (in rings)
200 g tart apples (cut into sticks)
1 bunch chopped parsley
2 tbsp pumpkin seeds
salt (pepper, nutmeg)
100 g sour cream
350 g zucchini (cut into approx. 1 cm cubes)
2 meat tomatoes (peeled, seeded, cut into coarse cubes)
50 g green olives (pitted and sliced into rings)
salt (pepper)
2 tbsp olive oil
2 tbsp grated parmesan
1 ball mozzarella

Instructions

1. Wash the potatoes thoroughly.
2. Carefully cut off a small piece from the top so you have a matching lid.
3. Hollow out the inside of the potato, leaving a wall thickness of about one centimeter.
4. Brush the inside of the potato with butter.
5. Season the inside lightly with salt.
6. Wash the broccoli and divide it into small florets.
7. Cut the broccoli stems into small cubes.
8. Peel the carrots and cut them into thin sticks.
9. Peel the onion and slice it into thin rings.
10. Mix all the prepared vegetables with the sour cream.
11. Season the vegetable sour cream mixture with salt.
12. Fill the vegetable mixture into the prepared potatoes.
13. Place the potato lid back on top of the stuffed potato.
14. Cut all ingredients for variation 1 into small cubes.
15. Season the cubes to taste.
16. Fill the cubed ingredients into the previously prepared potato.
17. Mix all ingredients for variation 2 thoroughly with the crème fraîche.
18. Fill the crème fraîche mixture into the hollowed-out potato.
19. Mix all ingredients for variation 3 except the mozzarella.
20. Fill this mixture into the prepared potato.
21. Cut the mozzarella into cubes.
22. Sprinkle the mozzarella cubes over the stuffed potato.
23. Bake the potato in the oven until the cheese has melted.

Nutrition per serving

kcal: 672
Protein: 31 g · Fett/Fat: 41 g · Carbs: 43 g