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🍽️ Baked Potatoes with Vegetable Filling

202 kcal · 30 min · 4 servings

Ingredients

• 4 potatoes (approx. 250 g each)
• 1 onion
• 1 garlic clove
• 1 tomato
• 0.5 green bell pepper
• 0.5 red bell pepper
• 2 tbsp olive oil
• 40 g parmesan (grated)
• 4 large green olives (pitted)
• 1 egg
• salt
• pepper (freshly ground)
• 1 tbsp lemon juice

Instructions

1. 1. Scrub the potatoes thoroughly under running water.
2. 2. Place the potatoes on a piece of aluminum foil that you have greased with a little oil.
3. 3. Poke the potatoes several times with a fork to allow steam to escape.
4. 4. Wrap the potatoes tightly in the foil.
5. 5. Place the foil packets on a roasting rack.
6. 6. Slide the rack into a cold oven.
7. 7. Set the oven to 220 degrees Celsius.
8. 8. Bake the potatoes for about 60 minutes until they are soft.
9. 9. Remove the potatoes from the oven and let them cool down briefly.
10. 10. Peel the onion and the garlic.
11. 11. Finely chop the onion and the garlic.
12. 12. Pour boiling water over the tomato to blanch it (cook briefly in boiling water).
13. 13. Remove the skin of the tomato.
14. 14. Remove the inside of the tomato, including the seeds.
15. 15. Dice the tomato finely.
16. 16. Wash the bell pepper.
17. 17. Remove the stem and the inside of the bell pepper.
18. 18. Remove all white inner membranes of the bell pepper.
19. 19. Cut the bell pepper into small cubes.
20. 20. Slice the olives.
21. 21. Heat one tablespoon of oil in a pan.
22. 22. Sauté the onion in the hot oil until translucent, until it is soft and transparent.
23. 23. Add the chopped garlic to the onion.
24. 24. Add the diced bell pepper to the pan.
25. 25. Add the diced tomato to the pan.
26. 26. Add the lemon juice to the pan.
27. 27. Simmer the vegetables for about 5 minutes.
28. 28. Stir the olive slices into the vegetables.
29. 29. Remove the pan from the heat.
30. 30. Let the vegetable filling cool down.
31. 31. Remove the aluminum foil from the potatoes.
32. 32. Open the potato skin slightly at the top to create a compartment.
33. 33. Fill the potatoes with the cooled vegetable filling.
34. 34. Sprinkle the filled potatoes with Parmesan cheese.

Nutrition per serving

• kcal: 202
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 19 g