Ingredients
- For the potatoes
- 250 g BIOG Frësche Kéis
- 4 large potatoes
- 4 tbsp dried tomatoes in oil
- 1 tbsp capers
- 1 lemon
- 4 tbsp olive oil
- 3 tsp dried oregano
- Salt and pepper
- To garnish
- Some fresh basil
- Balsamic cream
- Roasted pine nuts
Instructions
- Preheat the oven to 200 degrees. Prick the potatoes with a fork on all sides and rub with plenty of salt and olive oil. Place on a baking tray lined with baking paper and bake in the oven for at least 60 minutes.
- In the meantime, finely chop the tomatoes and capers and mix in a bowl with BIOG Frësche Kéis, lemon juice, olive oil, oregano, salt and pepper.
- When the potatoes are cooked, remove from the oven and slice open lengthwise. Distribute the spread evenly inside the potatoes and garnish with fresh basil, toasted pine nuts and some balsamic cream.
