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🍽️ Baked Stuffed Potatoes

375 kcal · 30 min · 4 servings

Ingredients

• 8 medium-sized waxy potatoes
• 1 tsp oil
• 2 yellow bell peppers
• 2 zucchini
• 2 onions
• 1 garlic clove
• 120 g grated Gruyère cheese
• 0.5 bunch chives
• 2 tbsp olive oil
• salt (pepper)
• aluminum foil

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the bottom of the potatoes flat so they can stand stably.
3. 3. Wrap each potato in a piece of aluminum foil that you have lightly greased with oil.
4. 4. Place the wrapped potatoes in the preheated oven at 180 degrees Celsius.
5. 5. Bake the potatoes for 50 minutes until cooked through.
6. 6. Halve the bell peppers lengthwise and remove the core.
7. 7. Wash the peppers and dice them finely.
8. 8. Wash the zucchini and cut off the ends.
9. 9. Dice the zucchini finely as well.
10. 10. Peel the onions and the garlic.
11. 11. Finely chop the onions and garlic.
12. 12. Remove the potatoes from the foil after baking.
13. 13. Carefully cut off the top of the potato.
14. 14. Hollow out the inside of the potato with a spoon, but keep the skin intact.
15. 15. Mix the hollowed-out potato flesh with the diced peppers, zucchini, onion, and garlic.
16. 16. Season the vegetable-potato mixture with salt and pepper.
17. 17. Cut the chives into fine rings.
18. 18. Set aside some of the chive rings for decoration.
19. 19. Stir the remaining chives into the filling.
20. 20. Fill half of the vegetable-potato mixture into the empty potato skins.
21. 21. Sprinkle cheese over the stuffed potatoes.
22. 22. Spread some olive oil on a baking sheet.
23. 23. Place the stuffed potatoes on the baking sheet.
24. 24. Distribute the remaining filling around the potatoes on the sheet.
25. 25. Bake everything for 25 minutes at 200 degrees Celsius in the oven until gratinated.
26. 26. Enjoy the potatoes warm or cold.

Nutrition per serving

• kcal: 375
• Protein: 16 g · Fett/Fat: 17 g · Carbs: 39 g