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Potatoes with garlic and mozzarella

Starters80 minutes3 portions260 calories
1/52/53/54/55/5 (439 votes)
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By Ascen Jimenez

Varoma and baked potatoes

To prepare these delicious potatoes with garlic and mozzarella, we are going to use both the Varoma and the oven.

Before cooking them, we will do some vertical cuts into each potato, without reaching the bottom. These little ones nooks and crannies They will be ideal for adding the filling later.

As a filling we will use mozzarella cheese, it, aromatic herbs and some spice.

These potatoes can be served as accompaniment of meat, eggs or fish, or present them as a very original starter.

Potatoes with garlic and mozzarella

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Original potatoes, perfect as a starter or as a side dish.

Potatoes with garlic and mozzarella
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: incoming
  • Calories: 260
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 potatoes with skin (well washed)
  • A ball of mozzarella (about 120 grams)
  • A few thyme leaves
  • A few leaves of rosemary
  • A few oregano leaves
  • One garlic clove
  • A little bit of salt
  • A little pepper
  • 800 g of water

Music

  1. We wash the potatoes. Take a potato and, using a skewer, pierce it horizontally, one centimeter from the base. With the skewer still pierced, we make vertical cuts, all the way to the stalk, to create the thin half-slices. We remove the skewer and use it to do the same with the other two potatoes.

    We wash the potatoes again and place them in the Varoma container.

  2. Add the garlic clove to the mixing bowl, along with the herbs, salt, and pepper. Chop using the program. 10 seconds, speed 10.

    We scrape down any residue on the sides of the mixing bowl with a spatula. We add the drained mozzarella and set the timer. 5 seconds, speed 7. We take out and reserve.

  3. Pour 800g of water into the mixing bowl and place the basket inside. Place the Varoma container, with the potatoes, in position. Set the timer. 35 minutes, varoma temperature, speed 1.

  4. Carefully remove the potatoes and place them in a baking dish. Carefully, using a couple of spoons, fill the potatoes, placing the mozzarella and herbs mixture in the recesses you've made.

  5. We bake, top and bottom heat, at 220º, for approximately 15 minutes.

    We serve immediately.

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