Fast, delicious, and freakin' healthy

Baked potatoes with garlic sour cream and veggies

This is a recipe for one of those lazy days – it’s one of the simplest dishes to prepare. At the same time, it is surprisingly good.
2 ratings
  • Super easy
  • 10 minutes
  • 40 minutes
  • 2 portions

Ingredients

  • 3 large or 5 medium potatoes
  • 2 whole spring onions (or 1 leek)
  • 1 clove of garlic
  • 1 can (340 g) of sweet corn
  • 100 g sour cream
  • butter (a little bit)
  • cheese on top (Gouda / Edam)
  • spices:
    • marjoram
    • oregano
    • sweet pepper
    • black pepper
    • curry pepper
    • Provencal herbs (thyme, oregano, basil, ..)

Instructions - Baked potatoes with garlic sour cream and veggies

  1. Heat the oven to 180 ° C
  2. Wash the potatoes and remove ugly parts, but do not peel. Cut them in half and make a few fine cuts from the outside with a knife to get the heat in and the potatoes. Place them with their inner side down on the baking paper tray. Sprinkle the potatoes lightly with oil, season with salt and gently season with ground sweet pepper, rosemary, oregano and marjoram and place in the oven. Bake for about half an hour or until the potatoes are baked
  3. While the potatoes are baking, cut the onion into circles, grate the cheese and prepare the dressing: Crush the clove of garlic into the sour cream (or white yoghurt) and season it with a teaspoon of curry powder, a pinch of ground black pepper and Provencal herbs (oregano, basil), season with salt and mix well
  4. When the potatoes are ready, turn them on the plate with the inner side up, open them and lighty crush them, sprinkle with salt, place butter, grated cheese, dressing and sprinkle with corn and leek.

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