Baked potatoes are of course favorites for every barbecue. Even if it is not summer, you can make them, however, as a nice change for the standard boiled squeezes. In that case you simply use the oven for a just as tasty and nutritious result. Of course you can serve the potatoes with herb butter or creme fraise, but much more is possible. In this blog we give you nine delicious fillings and variations to use with the basic recipe!
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Recipe puffed potatoes
Potatoes popping in the oven are very simple. Preheat the oven to 200 degrees. Take a few medium-sized potatoes, preferably of a floral variety as a bite or doer. Scrub the peel thoroughly clean and prick round holes in the potato with a fork.
Then, loosely pick up each potato with aluminum foil and let it cook in the middle of the oven. That takes about 40 to 50 minutes. If you prick the potato with a fork and it comes out easily, it is done. You only have to cut it open and eat it with a sauce of your choice!
Puffed potato variations
Known favorites for roasted potatoes include herb butter, crème fraise and garlic sauce. However, many more variations are possible, which also add some extra nutritional value. Combine one of the following nine suggestions with a tasty salad and you have a full meal!
Mix a few tablespoon huttenkase with spring onion rings and pieces of sundried tomato. Season with pepper and salt and maybe some paprika, Spoon the cottage cheese mixture into the cut-open potatoes and sprinkle with pumpkin seeds
Prepare the pulp of one ripe avocado. Mix with a finely chopped onion, cubes of tomato and possibly some corn. Then season the mixture to taste with lime juice, paprika, cumin and salt and pepper. Scoop into the cut-open potato, possibly together with a spoonful of crème fraise
Cut a cucumber into thin strips (or grate it with a rough cheese grater into even smaller pieces). Mix with a spoonful of yoghurt, crumbled feta and a finely pressed clove of garlic. Season to taste with a lot of pepper you can also serve some finely chopped olives with the baked potatoes with tzatziki.
Cut open the baked potato and scoop out the middle. Park with a small tin of tomato sauce and Italian herbs, and put it back in the potatoes. Sprinkle with some cheese and any other healthy pizza topping. Slide the whole for a moment under the grill to melt the cheese.
Spoon the middle out of the potato again. Chop 2-3 sun-dried tomatoes per piece and mix them with chopped basil and the ‘flesh’ of the potato. Scoop back, put a slice of mozzarella on it and put it for a few minutes under the grill. Also tasty with some extra pine nuts over it.
Spoon the middle out of the potatoes and mix with a finely chopped onion and peas. Season with curry powder, ground ginger, coriander and a spoonful of mustard seeds and Fill the potatoes with this mixture and serve with a large spoonful of yoghurt.
Prepare the potato meat and mix it with finely chopped coriander, a good squeezed lime juice and a spring onion, in small rings. If you like spicy, you can also add some sriracha. Fill the potatoes again with this mixture and put them in the oven for ten minutes to allow the flavors to draw well.
- Goat cheese
Mix the potato with some goat cheese – preferably a bit older, so that it has a strong taste. Add some finely chopped walnuts and a spoonful of honey and fill the potatoes with this mixture. Place a slice of goat cheese over it and let it grill in the oven. Serve with a bit of honey if necessary.
Mix the potato with a spoon of sour cream, dill and salt and pepper to taste. Leave it in the oven for a while, so that the cream mixes well with the potato. Then serve with slices of smoked salmon and possibly some sour cream.