Stuffed Potatoes Au Gratin

For stuffed potatoes, wash, boil, peel and allow potatoes to steam completely or use leftovers from the day before. Remove butter from refrigerator early, transfer to a small plate to make it spreadable.

Wash tomatoes, score crosswise on top and bottom, place in bubbling water for 30 seconds. Immediately rinse in ice water, peel off the skin, remove the core, cut into small cubes.

Wash and clean peppers, onion, chili, remove fruit walls and cut into small cubes. Peel and press garlic clove. Wipe mushrooms dry, cut off stem end, without lamellae, also cut into small cubes.

Brush an ovenproof dish with a little tomato oil. Heat the rest of the tomato oil in a frying pan and sauté the vegetables over high heat. Turn constantly so that all the liquid can evaporate. Remove from heat and let cool.

Wash the spring onion, remove the outer leaf and cut into fine rings. Wash the herbs, sort if necessary and chop very finely.

Set aside some chives for sprinkling. Mix the egg with the creme fraiche, salt, pepper and sambal oleg. Stir in herbs and cooled vegetables.

Cut the potatoes in half, hollow them out, butter them, add the hollowed out mass, pressed into small pieces, to the vegetables, fill with the mass and place in the prepared form.

Bake in the preheated oven at 200 degrees for 15-20 minutes. Serve with potato sticks, c

Preparation Tip:

It's best to divide into portions right away, so choose a dish that's ready to serve. If you don't want the stuffed potatoes so spicy, just omit the chili and sambal olek and use some paprika powder instead.

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