Stuffed Baked Potatoes with Sun-Dried Tomatoes
recipe

Preparation Time: 1 hour 15 minutes
Serving Size: 4 servings
Ingredients:
- 4 medium-sized potatoes
- 100 g sun-dried tomatoes
- 100 g cheese (e.g., cheddar or raclette)
- 1 dl cream
- 2 tbsp fresh herbs (e.g., thyme or parsley)
- Salt and pepper to taste
- Oil for cooking
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Wash the potatoes thoroughly and poke holes in their surfaces with a fork.
3. Bake the potatoes in the oven for about 45-60 minutes, until they are tender.
4. Allow the potatoes to cool slightly, then cut them in half lengthwise.
5. Carefully scoop out the insides of the potatoes into a bowl, leaving a thin layer in the skin.
6. Chop the sun-dried tomatoes and mix them with the potato flesh.
7. Add the cream, cheese, herbs, and season with salt and pepper. Mix well.
8. Fill the potato skins with the prepared filling and return them to the oven.
9. Bake the stuffed potatoes in the oven for another 15-20 minutes, until the cheese is melted and the tops are golden brown.
10. Serve warm with a fresh green salad and enjoy with a glass of red wine.
Nutritional Information (per serving):
- Calories: 350
- Protein: 12g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 2g

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