Potatoes baked with vegetables

Category: Vegetable dishes
Potatoes baked with vegetables

Ingredients

Potato 8 pcs.
Carrot 1 PC.
Sweet bell pepper 1 PC.
Italian herb seasoning 1/2 tsp
salt taste
butter 2 tbsp. l.
squash 1/2 pcs.
Parmesan cheese 70 g
Garlic 4 cloves
Vegetable oil for roasting vegetables approximately

Cooking method

  • Needed: Potatoes - 8 pieces, carrots - 1 piece, bell peppers - 1 piece, seasoning from Italian herbs - 1/2 tsp., Salt to taste, butter - 2 tbsp. l., zucchini - 1/2 pcs., Parmesan cheese - 70g., garlic - 4 cloves, vegetable oil for frying vegetables.
  • Wash the potatoes (preferably young) and pierce them in several places with a fork.
  • Bake in the oven (not in foil) for 60 minutes at 220g. Cool slightly.
  • Cut off the top of each potato (1 cm).
  • Gently remove the pulp with a spoon, leaving the walls about 1 cm thick.
  • Mash the potato pulp until puree and add butter.
  • For the filling, fry the grated carrots and finely chopped bell peppers in a skillet.
  • Season with Italian herbs or other favorite spices and add finely chopped courgette.
  • Fry zucchini until tender and add finely chopped garlic.
  • Mix the vegetable mixture with the puree. Stuff the potatoes.
  • Potatoes baked with vegetables
  • Put the potatoes on a baking sheet and bake at 200g. 15-20 minutes.
  • Potatoes baked with vegetables
  • Remove from the oven, sprinkle with grated cheese and return to the oven for 5-10 minutes until the cheese is browned.


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