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🍽️ Crispy potato baskets with savory tomato filling

379 kcal · 30 min · 4 servings

Ingredients

• 750 g mealy cooking potatoes
• 50 g Butter
• 2 Egg yolks
• Salt
• Pepper
• Nutmeg
• 2 tbsp Butter
• 1 Shallot
• 1 Clove of garlic
• 1 tbsp Olive oil
• 4 fully ripe Tomatoes
• Salt
• Pepper from the mill
• Sugar
• 1 tsp chopped Thyme
• 1 tsp Lemon juice
• chopped Parsley (for sprinkling)

Instructions

1. 1. Peel the potatoes and cook them in salted water for 25 minutes.
2. 2. Drain the cooking water and let the potatoes drain for a moment.
3. 3. Press the warm potatoes through a potato ricer.
4. 4. Mix the potato mixture with butter and the egg yolks.
5. 5. Season the mixture with salt, pepper, and nutmeg.
6. 6. Fill the mashed potatoes into a piping bag fitted with a star tip.
7. 7. Pipe a flat circle with approx. 6-8 cm diameter as the base onto a baking sheet lined with parchment paper.
8. 8. Pipe standing peaks around the edge to form a basket with a jagged rim.
9. 9. Repeat this process for a total of 8 baskets.
10. 10. Brush the baskets with melted butter.
11. 11. Bake the baskets in the oven at 220 °C for 8-10 minutes until golden brown.
12. 12. Peel the shallot and garlic and chop both finely.
13. 13. Sauté the shallot and garlic in oil until translucent.
14. 14. Dice the tomatoes and cook them along with the aromatics until almost all liquid has evaporated.
15. 15. Season the tomato mixture with salt, pepper, thyme, lemon juice, and sugar.
16. 16. Fill the tomato mixture into the baked potato baskets.
17. 17. Garnish the baskets with chopped parsley and serve immediately.

Nutrition per serving

• kcal: 379
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 35 g