Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 large potatoes (e.g. Rooster potatoes) (approximately 1 kg)
  • 100 g sun-dried tomatoes
  • 100 g mascarpone
  • 4 basil leaves
  • 2 tbsp Parmesan cheese
  • salt and pepper
  • mixed salad
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Cooking time: 70 MIN
  1. Wash the potatoes and steam or boil them for 25 minutes.
  2. Preheat the oven to 180°C (Gas 4).
  3. Chop the sun-dried tomatoes.
  4. Mix the mascarpone with the chopped tomatoes and season with salt and pepper.
  5. Cut the potatoes in half, scoop out the flesh and mix it with the mascarpone.
  6. Fill the potatoes with the preparation and sprinkle with parmesan cheese.
  7. Place in a casserole dish and bake for 10 minutes until golden brown.
  8. Serve hot with a few basil leaves and a mixed salad.

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