STUFFED POTATOES WITH BROCCOLI AND GREEN ASPARAGUS

STUFFED POTATOES WITH BROCCOLI AND GREEN ASPARAGUS

For about 4 people

This super tasty side dish is quite simple to make and can be prepared on the BBQ as well as in the oven. These delicious potatoes will certainly surprise your guests, they will almost certainly be asking for the recipe after dinner. At our house the kids also really appreciate this dish, they regularly nag whether this can be made again so know what you're getting yourself into. Have fun and good luck with the preparation.

INGREDIENTS

• 8 Whole floury potatoes
• 200 grams of peas
• 2 stalks of broccoli
• 200 grams grated cheddar
• 2 Bunches of green asparagus
• 4 generous tablespoons of low-fat cottage cheese
• 1 garlic clove
• 1 large onion
• Pepper and salt
• 2 tablespoons oil

NECESSETIES

• BBQ with lid and indirect heating option
• Heat shield for kamado use grill grate
• Oven dish, baking tray or brick
• knives
• Cutting board
• Spoon
• BBQ tongs
• Mixing bowl

PRE PREPARATION

• Scrub the potatoes well under cold running water, making sure that all sand and dirt residues are completely gone.
• Put the potatoes in a pan with plenty of water and cook the potatoes until they are completely cooked, making sure they don't fall apart.
• You can check the cooking of the potatoes by pricking the potatoes with a toothpick and checking the resistance. you can feel quite easily if they are soft enough.
• Clean the broccoli and divide it into short florets, bring a pan with plenty of water to the boil. When the water is boiling, add the broccoli and cook until al dente. Drain the broccoli and rinse with cold water to stop the cooking.
• Clean the asparagus and cut a short piece off the end. Cook the asparagus briefly until al dente in plenty of boiling water, using the same principle as with the broccoli.
• Finely chop the onion and clove of garlic and sweat them in a small pan, making sure that the onion is nice and translucent and well cooked. pay close attention to the temperature you do not want the garlic to burn. This gives an unpleasant taste.
• Add the peas and heat them briefly.
• Now cut the potatoes in half lengthwise and hollow them out with a spoon. we will further process the scooped out part of the potatoes into the filling.
• Place the scooped out portion in a mixing bowl and add the cottage cheese, half of the cheddar cheese, salt and pepper to taste. Mash the whole with a fork into a puree and now mix in the peas, onion and garlic.
• Finely chop a portion of the broccoli as you wish and mix it last with the potato mixture, now fill the hollowed out potatoes with this mixture and place them on a baking tray lined with baking paper together with the remaining broccoli florets.
• You can also use an oven dish or BBQ stone, of course this dish is ideal for preparation in the oven.

PREPARATION

• Fire up the BBQ and make sure you have a well-heated grill grate.
• Pat the asparagus dry and mix them with a dash of oil, grill them on the hot grill grate and make a nice grill line on the asparagus.
• Divide the asparagus over the baking tray with the potatoes and broccoli, now garnish the potatoes with the other half of the grated cheddar.
• Heat the BBQ to about 160 degrees and place the heat shield, now place the potato dish and heat the dish for about half an hour.
• Check whether the potatoes are hot and enjoy the end result.