This colorful baked potato dish wrapped in foil is flavorful and easy to prepare. Tender potatoes paired with sautéed vegetables and herbs make a comforting meal or side dish.
Colorful Baked Potatoes in Foil
Recipe by Dr. Oetker
Ingredients:
- 4 large potatoes
- 7 oz thick carrots (about 2 medium carrots)
- 7 oz mushrooms (about 8 oz fresh button mushrooms)
- 1 hot chili pepper, finely chopped
- 1 tablespoon margarine or butter
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 small crumbled bouillon cube (vegetable or chicken)
- 2 tablespoons dry white wine
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives or basil
- 1 teaspoon Dr. Oetker cornstarch (or any cornstarch)
Other:
- Aluminum foil
- Extra chopped parsley for garnish
Instructions:
- Wash the potatoes and boil them whole with skin on for about 25 minutes. Drain and let cool.
- Preheat the oven:
- Conventional oven: 300°F (150°C)
- Convection oven: 265°F (130°C)
- Gas stove: medium low (about gas mark 2-3)
- Wrap each potato individually in aluminum foil and place on a baking sheet. Bake in the middle of the oven for about 20 minutes. (Check your oven’s instructions for best results.)
- Peel the carrots and cut them into thin sticks. Clean mushrooms and quarter if needed. Finely chop the chili pepper.
- Melt margarine or butter in a skillet over medium heat. Sauté carrots and mushrooms until soft, about 3 minutes. Add chili, season with salt, pepper, and crumble in the bouillon cube. Pour in white wine and cook briefly.
- Mix cornstarch with sour cream and chopped herbs, add to the sautéed vegetables, and bring to a gentle boil once. Remove from heat.
- To serve, unwrap the baked potatoes, split open with two forks, place on plates, spoon vegetable mixture in the middle, and sprinkle with extra parsley. Serve with the remaining vegetables on the side.
image stockfood.com
