Stuffed Potatoes
Baked potatoes hollowed out and filled with a creamy QimiQ, sweet pepper and parsley mixture, topped with Emmenthal and grilled until golden.
Ingredients
| 4 | Large potatoes, 200 g each | |
| 125 g | QimiQ Classic, unchilled (for the filling) | |
| 250 g | Sweet pepper(s), finely diced | |
| 2 tbsp | 30 ml | Parsley, finely chopped |
| — | Salt and pepper | |
| 60 g | Emmenthal cheese, grated |
Instructions
- Cook the potatoes in their skin, slice the top off and put to one side. Carefully hollow out the potatoes with a spoon and mash the scooped out potato with a fork.
- For the filling, whisk the unchilled QimiQ Classic until smooth. Add the diced peppers, mashed potato and parsley and mix well. Season with salt and pepper.
- Stuff the scooped out potato skins with the QimiQ mixture, sprinkle with the grated cheese and grill for approx. 3 minutes or until golden brown.
- To decorate, replace the potato lid on the stuffed potato at an angle.