Stuffed potatoes with cabbage and raclette

Stuffed potatoes with cabbage and raclette

Total: 1 hr 55 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 483 kcal
, Fat: 22 g
, Carbohydrate: 47 g
, Protein: 25 g

Ingredients

4 people

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

1 kg baked potato
1 tbsp olive oil
1 tsp salt

Cabbage

200 g white cabbage, thinly sliced
3 tbsp apple vinegar
1 tsp caraway seeds, crushed
¼ tsp salt

To fill

200 g raclette cheese, cut in half

To serve

120 g smoked ham in slices
2 tbsp quince jelly
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How it's done

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Potatoes

Prick the potatoes several times with a fork, brush with oil, season with salt, place on a baking tray lined with baking paper.

To bake

Approx. 75 mins. in the centre of an oven preheated to 220 °C. Remove.

Cabbage

Place the cabbage and vinegar in a bowl, season, mix, massage by hand for approx. 2 mins., allow to drain in a sieve.

To fill

Slice the potatoes lengthwise, pull apart slightly, make a well using a tablespoon. Spread the cheese on top.

Return to the oven

Approx. 10 mins. in the upper half of the oven.

To serve

Top the potatoes with the ham, cabbage and jelly.

How-tos

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