← All recipes

🍽️ Oven Potatoes on a Salt Bed with Vegetable Filling

257 kcal · 30 min · 4 servings

Ingredients

• 1 kg coarse sea salt
• 4 large, floury potatoes
• 0.5 stalk leek
• 1 carrot
• 0.5 stalk celery
• 0.5 zucchini
• 6 tbsp crème fraîche
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 6 tbsp freshly grated cheese (e.g. cheddar)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Spread the salt evenly over a baking sheet.
3. 3. Wash the potatoes and pat them dry.
4. 4. Place the potatoes on the salt bed.
5. 5. Cover the tray tightly with aluminum foil.
6. 6. Put the tray into the preheated oven.
7. 7. Bake the potatoes for about 30 minutes.
8. 8. Wash the vegetables thoroughly.
9. 9. Remove the ends and peel the vegetables if necessary.
10. 10. Grate the vegetables finely or cut them into thin strips.
11. 11. Heat 1 tablespoon of oil in a frying pan.
12. 12. Sauté the vegetables briefly in the pan.
13. 13. Remove the pan from the heat.
14. 14. Let the vegetables cool down completely.
15. 15. Take the potatoes out of the oven.
16. 16. Cut the potatoes in half lengthwise.
17. 17. Hollow out the inside of the potato halves.
18. 18. Make sure to leave a border of about 1 centimeter thick.
19. 19. Mix the hollowed-out potato flesh with the cooled vegetables.
20. 20. Stir the crème fraîche into the mixture.
21. 21. Season the filling with salt, pepper, and nutmeg.
22. 22. Fill the mixture back into the potato shells.
23. 23. Sprinkle the filled potatoes with cheese.
24. 24. Place the potatoes back into the still hot oven.
25. 25. Bake them until the cheese is golden brown.
26. 26. Take the finished potatoes out of the oven.
27. 27. Serve the potatoes directly on the salt bed.

Nutrition per serving

• kcal: 257
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 21 g