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🍽️ Baked Potatoes on a Bed of Salt

410 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Wrap the potatoes tightly in aluminum foil.
  3. 3. Place the wrapped potatoes into the hot oven.
  4. 4. Bake the potatoes for 50 minutes.
  5. 5. Wash the eggplant thoroughly.
  6. 6. Slice the eggplant crosswise into thick rounds.
  7. 7. Heat 3 to 4 tablespoons of oil in a pan.
  8. 8. Fry the eggplant slices in the hot oil until golden brown.
  9. 9. Fry the eggplant on both sides.
  10. 10. Place the fried eggplant slices on kitchen paper.
  11. 11. Blot the excess oil from the eggplant.
  12. 12. Season the eggplant with salt and pepper.
  13. 13. Keep the seasoned eggplant warm.
  14. 14. Cut the bell pepper into strips.
  15. 15. Heat 1 tablespoon of oil in a small pan.
  16. 16. Add the pepper strips to the hot pan.
  17. 17. Simmer the pepper with a lid on.
  18. 18. Simmer the pepper for 4 to 5 minutes.
  19. 19. Season the simmered pepper with salt and pepper.
  20. 20. Set the pepper aside.
  21. 21. Slice the porcini mushrooms thinly.
  22. 22. Heat 1 tablespoon of oil in a pan.
  23. 23. Sauté the mushroom slices briefly in the oil.
  24. 24. Season the sautéed mushrooms.
  25. 25. Keep the mushrooms warm.
  26. 26. Remove the cooked potatoes from the aluminum foil.
  27. 27. Cut the potatoes in half.
  28. 28. Place the potato halves on a pre-warmed serving plate.
  29. 29. Whisk the crème fraîche with salt and pepper.
  30. 30. Stir 1 tablespoon of oil into the crème fraîche mixture.
  31. 31. Whisk the mixture until smooth.
  32. 32. Spread 1 tablespoon of the mixture onto each potato half.
  33. 33. Arrange the prepared vegetables individually on top of the potatoes.
  34. 34. Sprinkle a little salt over the dish.
  35. 35. Garnish the dish with fresh rosemary sprigs.
  36. 36. Serve the dish immediately.

Nutrition per serving