Kitchen. Tomatoes stuffed with potatoes and fresh goat cheese

Ingredients for 4 persons :

  • 500 g four-potatoes
  • 8 stuffed tomatoes
  • 1 onion
  • 50g pitted black olives
  • 200g fresh goat cheese
  • A few basil leaves
  • 1 drizzle of olive oil
  • Salt
  • Ground pepper

Realization :

1. Wash and dry the tomatoes.

2. Cut the tops off the tomatoes. To book. Using a small spoon, scoop out the tomatoes and reserve the juice.

3. Lightly salt the inside of the tomatoes and turn them over in an oven dish to drain them for 5 to 7 minutes.

4. Preheat the oven to 180°C (th.6).

5. Peel the potatoes then cut them into small dice. Place them in a salad bowl. Add the sliced ​​olives, finely chopped basil and onion. Add the cream cheese and mix well.

6. Top the tomatoes with the potato and fresh goat cheese mixture. Place them in a dish for four.

seven. Pour a little of the tomato juice and a drizzle of olive oil in the bottom of the dish then bake for 40 to 50 minutes.

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