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🍽️ Baked Potatoes Stuffed with Cheese and Tomato Mix

350 kcal · 30 min · 4 servings

Ingredients

• 8 medium potatoes
• olive oil
• 200 g Alpine cheese (grated)
• 2 tomatoes
• 1 shallot
• 1 garlic clove
• 1 tbsp butter
• salt
• pepper from the mill

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the potatoes and cut them in half lengthwise.
3. 3. Place the potato halves cut-side up in a greased baking dish.
4. 4. Season the potatoes with salt, pepper, and a drizzle of olive oil.
5. 5. Bake the potatoes in the preheated oven for about 35 minutes.
6. 6. Remove the baking dish from the oven and let the potatoes cool down slightly.
7. 7. Carefully hollow out the potato halves using a small spoon.
8. 8. Finely chop the scooped-out potato flesh and set it aside.
9. 9. Blanch the tomatoes with boiling water to loosen the skin.
10. 10. Peel the tomatoes and cut them into quarters.
11. 11. Remove the seeds from the tomatoes and dice the flesh into fine cubes.
12. 12. Finely chop the shallot.
13. 13. Sauté the shallot in hot butter until translucent.
14. 14. Press the garlic directly into the pan with the shallot.
15. 15. Stir the tomato cubes into the shallot mixture.
16. 16. Simmer the tomato mixture for a few minutes.
17. 17. Mix the sautéed tomatoes with the chopped potato flesh.
18. 18. Stir the grated mountain cheese into the potato-tomato mixture.
19. 19. Season the filling to taste with salt and pepper.
20. 20. Fill the potato halves with the cheese-tomato mixture.
21. 21. Place the stuffed potatoes back into the baking dish.
22. 22. Broil the potatoes under the grill or in the oven on the highest setting.
23. 23. Wait until the cheese has melted and the surface is lightly browned.
24. 24. Serve the potatoes hot.

Nutrition per serving

• kcal: 350
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 45 g