Grilled potato packs

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 6 large baked potato (approx. à 350 g)
  • 250 g cherry tomatoes
  • 150 g Spring onions
  • 60 g black olives, pitted
  • 1 can(s) (425 ml) Artichoke Hearts
  • 1 small pot of oregano
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 TABLESPOONS Fresh cream
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the potatoes thoroughly, cover and boil in plenty of boiling water for about 45 minutes

  2. 2

    Wash the tomatoes, drain and cut in half. Clean and wash spring onions and cut into rings. Drain the olives and artichoke hearts. Cut artichoke hearts into quarters. Wash oregano, shake dry and chop. Mix vegetables, olives, oregano, olive oil, a little salt and pepper

  3. 3

    Drain the finished potatoes, cut lengthwise and break open. Put the potatoes on 1 piece of aluminium foil each, season with salt and pepper. Put about 1 tablespoon of crème fraîche in each potato and fill with vegetables. Close the aluminium foil and grill the potatoes on the preheated grill for about 20 minutes

Nutrition Facts

KCAL
420 kcal
CARBS
64 g
FATS
13 g
PROTEINS
10 g