Baked potato with chevre and fresh herbs




Recipe, 4 servings

Baked potato
4 potatoes
A large pice of chevre/goats cheese
1 large apple, finely chopped
A handful chives, finely chopped
A handful walnuts (otional), crumbled
3 tablespoons honey or agave syrup
salt and pepper

Tomato salad
Tomatoes in different colors and sizes
1/2 scallion, finely chopped
A splash of olive oil
salt and pepper

Preheat the oven to 200C/400F.
Wash the potatoes well, dry them and prick several times with a fork.
Place the potato in the preheated oven and bake for approximately 1 hour, or until it is soft inside.

Tomato salad
Tear or chop your lettuce into large pieces and put them on a beautiful plate.
Slice the tomatoes and put them on top of the lettuce.
Add the scallions and drizzle on some olive oil.
Add some flake salt and pepper.

Chevre filling
Use a fork and mix the chevre, apple, chives and walnuts in a bowl.
Add a pinch of salt and pepper.
Split open the cooked potatoes and spoon the chevre filling into the potato skins.
Drizzle with agave syrup or honey.
Garnish with a cherry tomato and serve with the tomato salad.



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