Today I added another recipe to my repertoire of improvised dishes, and since I’m sitting here digesting it and thinking it’s at least a 7/10, I thought I’d share.

Veggie stuffed potatoes

Stuffed veggie potatoes

3 big potatoes (1 person)

Stuffing

1/2 Carrot
1/2 Red pepper
1/2 Yellow pepper
1/4 Pack of Quornbitar
1/4 Yellow onion
1/2 dl of Cooking cream
1 wedge of garlic
2 pinches of salt
2 pinches of pepper
3 pinches of basil, thyme, oregano or something else
1/2 teaspoon of lemon juice
1 teaspoon of olive oil

Cut the pepper and onion into small pieces. Grate the carrot. Put all the ingredients for the stuffing in a mixer. Season with salt, pepper, garlic, a little bit of lemon juice, a little olive oil and a spice of your choice. I used a mix of French herbs. Run the mixer for a little while, not too long. Chop the top part of the potatoes off to create a lid. Scoop out some of the inside. You can put it in the stuffing if you don’t want to waste it. Fill the potatoes with the stuffing, put in as much as you can. Put the lids on, rub some butter on the top and sprinkle with a little pepper. Cook in the middle of the oven for about 50 minutes. You can pre-boil the potatoes a bit if you want, for a crispier effect. Serve with salad.

Enjoy!