Tomato Stuffed Potatoes Vegetarian Recipe

Ingredients

• 4 baking potatoes
• 400 g of crushed tomatoes
• 1 finely chopped yellow onion
• 1 pressed garlic clove
• 2 tablespoons chopped parsley
• 1 egg
• 0.5 dl breadcrumbs
• 1 pinch pepper (or to taste)
• 4 tablespoons grated cheese
• 2 pinches salt (or to taste)

How to prepare

• Divide the potatoes lengthwise and cook them in salted water for about 15 minutes. Let cool.
• Grab most of the curd in a bowl and place the shells in a lightly oiled oven shape.
• Let the tomatoes drain in a strainer, save the tomato paddle.
• Mix the potato cream with tomato and other ingredients except for the cheese.
• Fill the potato peel with the mixture, sprinkle with the cheese, turn the tomato paddle around.
• Grate in the oven for about 15 minutes.