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Stuffed potatoes

Stuffed potatoes

Category: Pasta & Potatoes

35 Minutes
Preparation time
Ingredients for 4 people
4 large waxy potatoes
1 onion
125 g diced bacon
1 tbsp. sunflower oil
3 sprigs of parsley
1 package (125 g) of Zottarella Ball Classic
1 cup (200 g) sour cream
2 tbsp. grated Parmesan
Salt, pepper
  1. Wash the potatoes and cook with the skin in plenty of water for about 25-30 min. Drain the water, let cool briefly and cut in half.
  2. Pre-heat oven to 200 °C with top and bottom heating.
  3. Peel and dice the onion. Render the bacon cubes into the pan with the oil. Add the onions and briefly fry together. Remove and cool.
  4. Wash the parsley, shake dry and chop the leaves. Drain and finely dice the Zottarella Ball. Hollow out the potato and place the insides into a bowl. Add sour cream, Zottarella cubes, Parmesan as well as the bacon and onions. Season with salt and pepper.
  5. Fill the potatoes with the cheese mixture, place on aluminium foil and bake in the oven for about 20 min. Goes well with a mixed salad.

Recipe inspirations from the
Zottarella cookbook