M C R C 0 0 9 0 1 9 7 5 _ B O _ g e f u e l l t e _ K a r t o f f e l n - 0 1 4 _ F 3 9 M C R C 0 0 9 1 5 0 1 1 _ S E _ g e f u e l l t e _ K a r t o f f e l n - 1 3 M C R C 0 0 9 0 0 5 5 3 _ N F _ g e f u e l l t e _ K a r t o f f e l n - 0 1 0 _ R Z 0 V e g e t a b l e s P o t a t o e s S i d e d i s h e s P o t a t o e s V e g e t a r i a n r e c i p e s P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s V e g e t a r i a n r e c i p e s S i d e d i s h e s , B a k e s

Ingredients | For 4 servings

Universal pan

Potatoes:

4 equally sized, floury potatoes, 200 g each

Filling:

20 g butter

125 g grated Emmental or blue cheese

Salt

Pepper, freshly ground

Nutmeg, freshly grated

Parsley, chopped

Per serving

364 kcal, 31 g carbs, 21 g fat, 13 g protein,

2,6 BU

Side dishes and vegetables, vegetarian dishes and bakes | 19

[ I n d e x : ] [ I n d e x : ]

Preparation

1 | Wash and brush the potatoes, then pierce

each one several times with a fork. Place onto the

tray with the skin on and cook as indicated.

f a l s e T e m p e r a t u r e 1 6 0 ° C 1 6 0 D u r a t i o n 5 5 - 6 5 m i n u t e s 5 5

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U n i v e r s a l p a n , l e v e l 3 4 D h o t a i r

2 | Afterwards, halve the potatoes and carefully

scoop out the potato from the skin. Mix the potato

in a bowl with butter, cheese, seasonings and the

parsley. Then put the mixture back into the potato

skins.

3 | Place back onto the baking tray, slide in at level

4 and grill as indicated.

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U n i v e r s a l p a n , l e v e l 4 G r i l l , l a r g e a r e a

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