Vegetable foodFood


  • 4 medium potatoes
  • 2 tablespoons of olive oil
  • 2 spoonful butter
  • 1 large onion
  • 3 tablespoons of cream
  • 200 g cheddar cheese
  • 1 bunch of parsley
  • Preheat the oven at 200 degrees. After washing the potatoes, poke holes in them with the help of a fork. Rub the potatoes with half the olive oil, a little salt and pepper. Place the potatoes on a baking tray lined with baking paper and bake for about 1 hour and 15 minutes, until the skins become crunchy.
  • On the other side; Heat the remaining olive oil and half of the butter in a deep frying pan. Throw the finely chopped onions into the pan. Fry for about 15-20 minutes on low heat.
  • Cut the potatoes lengthwise in half. Empty the potatoes that you cut in half so that only the peel and a thin layer of potatoes remain, and separate them into a separate container. Mash the insides of the potatoes with the remaining butter. Add cream, salt and pepper to it. Add the very finely chopped onion, half the grated or mashed cheese, and half the finely chopped parsley to the puree.
  • Fill the inside of your potato boats with the mixture you prepared. Sprinkle the remaining cheddar over them. Return the potatoes to the oven and cook for 10-15 minutes. Serve hot garnished with chopped parsley.

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