Stuffed Potatoes with Grilled Vegetables
Dive into a Mediterranean culinary experience with these delicious stuffed potatoes! This vegetarian recipe combines the softness of melting potatoes with the summer flavors of grilled vegetables and melted cheese. Perfect for a balanced meal, it will delight young and old with its bright colors and enchanting aromas. Easy to make and budget-friendly, this preparation instantly transports you under the southern sun. In conclusion, these stuffed potatoes represent the perfect balance between indulgence and health, offering a complete dish that satisfies all taste buds while respecting your budget.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 200°C. Wash and prick the potatoes. Bake for 45-50 minutes until tender.
- 2
Cut the zucchini into slices and the tomatoes into cubes. In a hot pan, grill the zucchini slices with oil, chopped garlic and herbs for 4-5 minutes on each side.
- 3
Cut the potatoes in half. Partially scoop out the flesh and mix it with some cheese. Fill the shells with grilled zucchini, the mixed flesh and tomato cubes.
- 4
Sprinkle with grated cheese and bake for 8-10 minutes until the cheese is well melted and golden.
- 5
Sprinkle with chopped fresh parsley and serve immediately.
- For authentic smoky flavor, grill vegetables over high heat.
- Use a cheese blend for more aromatic complexity.
- Keep a solid border around the potatoes for beautiful presentation.
- Add paprika to enhance color and taste.
- Serve with mesclun salad with balsamic vinaigrette, black olives and parmesan shavings.
- Variations: add grilled peppers, incorporate goat cheese or opt for a Provencal version with tapenade and basil.
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