Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Tomatoes
How it's done
Potatoes
In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
Tomatoes
Cut the lids off the tomatoes, set aside. Scoop the flesh out of the tomatoes. Place 350 g of the scooped out tomato flesh in a measuring cup, puree, add all the remaining ingredients, mix, stuff the tomatoes with the filling (up to 3/4 max., or the tomatoes will burst). Place the tomatoes on top of the potatoes, cover with the lids that were set aside. Crumple a sheet of baking paper under the running tap, open it again, place on top of the tomatoes.
To bake
Approx. 15 mins. in an oven preheated to 180 °C (convection). Remove the baking paper and cook for a further 30 mins. until the rice is soft.
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