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🍽️ Baked Potatoes with Four Different Fillings

450 kcal · 30 min · 4 servings

Ingredients

• 8 medium-sized potatoes
• salt
• 0.5 ball mozzarella
• 1 tomato
• 4 black, pitted olives
• 1 tbsp basil pesto (jar)
• 1 tbsp olive oil
• pepper (from the mill)
• basil (for garnishing)
• 0.5 can tuna (in its own juice)
• 3 tbsp sour cream
• 3 tbsp crème fraîche
• 1 tbsp freshly grated parmesan
• 50 g zucchini
• tarragon (for garnishing)
• 5 tbsp cottage cheese
• 2 tbsp whipping cream
• 1 tbsp chive rings
• 1 small, red, chopped onion
• 2 tbsp chopped sardine (can)
• 0.25 cucumber
• 3 tbsp cream cheese
• 4 tbsp yogurt
• 1 hard-boiled, chopped egg
• 1 tsp freshly chopped dill tips

Instructions

1. 1. Rinse the potatoes under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 30 minutes until they are tender.
4. 4. Drain the water.
5. 5. Let the potatoes steam and cool down briefly.
6. 6. Cut off a small piece from the top of each potato.
7. 7. Carefully hollow out the potatoes.
8. 8. Lightly mash the removed potato flesh with a fork.
9. 9. Preheat the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Drain the mozzarella well.
11. 11. Cut the mozzarella into small cubes.
12. 12. Wash the tomatoes.
13. 13. Quarter the tomatoes.
14. 14. Remove the core of the tomatoes.
15. 15. Dice the tomatoes finely.
16. 16. Chop the olives finely.
17. 17. Take one quarter of the mashed potatoes.
18. 18. Mix these potatoes with the olives and the pesto.
19. 19. Fill the potato halves with this mixture.
20. 20. Place the tomato and mozzarella pieces on top.
21. 21. Drizzle some olive oil over them.
22. 22. Season with salt and pepper.
23. 23. Bake the potatoes in the preheated oven for about 5 minutes.
24. 24. Take them out when the cheese is gratinated.
25. 25. Garnish the potatoes with fresh basil.
26. 26. Drain the tuna well.
27. 27. Flake the tuna into pieces with a fork.
28. 28. Mix the sour cream with the crème fraîche.
29. 29. Fold in the grated parmesan.
30. 30. Season the cream with salt and pepper.
31. 31. Wash the zucchini.
32. 32. Slice the zucchini into thin rounds.
33. 33. Heat 1 tablespoon of oil in a pan.
34. 34. Sauté the zucchini slices briefly in the pan.
35. 35. Take two of the hollowed-out potatoes.
36. 36. Spread the potatoes with some of the sour cream mixture.
37. 37. Place the sautéed zucchini slices on top.
38. 38. Add the tuna on top.
39. 39. Cover everything with the remaining sour cream.
40. 40. Bake these potatoes for about 5 minutes in the oven as well.
41. 41. Garnish them with fresh dill.
42. 42. Mix the cottage cheese with the cream.
43. 43. Fold in the chopped chives.
44. 44. Add the chopped onion.
45. 45. Mix in the sardine.
46. 46. Season the filling with a little salt.
47. 47. Fill this mixture into the remaining potatoes.
48. 48. Serve these potatoes immediately.
49. 49. Wash the cucumber.
50. 50. Peel the cucumber.
51. 51. Grate the cucumber finely.
52. 52. Mix the grated cucumber with the cream cheese.
53. 53. Add the yogurt.
54. 54. Stir in the egg.
55. 55. Season the cream with salt and pepper.
56. 56. Fold in the dill.
57. 57. Fill this mixture into the last potato.
58. 58. Garnish the finished potato with cucumber slices.
59. 59. Add some dill as decoration.

Nutrition per serving

• kcal: 450
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 60 g