Jacket Potatoes with Grilled Pepper Dip

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Jacket Potatoes with Grilled Pepper Dip

Ingredients

Ingredients for 10 servings:

  • 10 medium-firm potatoes (250g each)
  • Salt and pepper

Vegetable Filling:

  • 100g Ardo Shallots
  • 10g Ardo Chili red diced
  • 100g Ardo Spring onions sliced
  • 400g Ardo Grilled red & yellow peppers parrilla - slices
  • 300g tomato salsa
  • 1 tsp. cumin

Dressing:

  • 25g Ardo Coriander
  • 4 dl crème fraiche 18%
  • Salt and pepper

Garnish:

  • 120g roasted pine nuts

Allergens

Milk Nuts

Preparation

  1. Preheat the oven to 200°C.
  2. Scrub the potatoes, season with salt, and bake them for about 1 hour until tender.
  3. Toast the pine nuts and let them cool.
  4. Mix all the ingredients for the filling together and season with salt and pepper.
  5. Cut a cross in each potato, squeeze the potato lightly so that it opens.
  6. Spoon the filling into the potatoes and top with dressing and pine nuts.

Ardo products used in this recipe