Preparation time: 25 min
Difficulty: easy
Servings: 4 servings
Ingredients:
- BOILED POTATOES – 4 LARGE PCS
FEELING:
- THE FLESH FROM THE 4 POTATOES
- SPRING ONIONS – 1/2 BUNCH
- VERDINO PLANT-BASED BACON – 100 G
- VERDINO PLANT-BASED CHEDDAR 100 G
- PARSLEY – 1 BUNCH
- SALT – 2 G
- PEPPER – 2 G
- GARLIC – 3 CLOVES
- OLIVE OIL – 40 ML
SALAD:
- CORN SALAD – 150 G
- RED ONIONS SLICED IN ROUNDS – 200 G
- CHERRY TOMATOES CUT IN QUARTERS – 200 G
- BALSAMIC VINEGAR – 30 ML
- OLIVE OIL – 30 ML
- BASIL LEAVES – 10 G
- SALT – 2 G
- PEPPER – 1 G
Cooking:
1. Remove the flesh of the potatoes, leaving thicker edges, and place it in a bowl.
Chop the spring onions in thin rounds and add over the potatoes.
Cut the plant-based bacon in thin slices and cook in the frying pan until crispy, then add in the bowl with potatoes and spring onions, finely-chopped parsley, salt and pepper to taste, grated garlic, half of the plant-based Cheddar cut in dices and olive oil. Stir well until all ingredients are homogenized.
2. Fill the potatoes with this mixture, place on a parchment paper-lined baking pan.
3. Sprinkle the remaining plant-based grated Cheddar and bake in the oven for 15 minutes at 180°C.
Salad:
4. In a bowl, mix all ingredients for the salad and season with salt, pepper, balsamic vinegar and olive oil to taste.
5. Serve the potatoes with salad on the side.
