| 4 | | potatoes, freshly baked | | 225 | gram | mozzarella, thickly sliced | | 8 | | sun-dried tomatoes, sliced | | 2 | cloves | garlic, crushed | | 1 | tablespoon | fresh parsley, chopped | | | seasoning |
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1 keep the oven at 200ºC/400F/gas 6. Make 4 deep cuts widthways across the top of each potato. Arrange the mozzarella, sun-dried tomatoes, garlic, parsley and a little seasoning inside each split.
2 Return the potatoes to the oven for 10 minutes, until the mozzarella is bubbling and serve immediately.
Notes
Heerlijk, aardappels niet te groot, baktijd echt nodig. Als met mozzarella doe dat er in voor het serveren anders smelt het eruit.
Nutritional
information per serving
Per serving:
495 calories, protein 23g, carbohydrate 71g, fat 15g, saturated fat 8g, added sugar none, fibre 7g, salt 1,45g. |
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| Source |
| BBC Vegetarian Good Food 1994 (mar) p24 |
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Basic Baked Potato