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Eva

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Recipe of Potatoes Stuffed with Lettuce and Gruyere Cheese
Eva
Eva

Eva

Recipe of Potatoes Stuffed with Lettuce and Gruyere Cheese
Eva
Eva

Eva

Recipe of Potatoes Stuffed with Lettuce and Gruyere Cheese
Eva
Eva

Eva

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Potatoes Stuffed with Lettuce and Gruyere Cheese

20 mins
40 mins
Low
175
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This recipe for stuffed potatoes is the perfect garnish for any meal, as they are stuffed with a delicious mix of lettuce with gruyere cheese and a creamy parmesan dressing. Delicious!
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Ingredients

4 portions
  • 1 liter water
  • 1 teaspoon salt
  • 4 potatoes
  • 2 tablespoons butter
  • 1/8 red onions
  • 1 clove garlic
  • 1 package fresh lettuce Viva Eva®, chopped
  • 1/2 cups almond, filleted
  • 1/3 cups Eva® parmesan dressing
  • 1 cup gruyere cheese, grated
  • 4 teaspoons fresh chives, finely chopped to decorate

Preparation

Preheat the oven to 180 ° C.
Cook the potatoes in boiling salted water until they are cooked. Drain and cool.
Open the potatoes and remove the filling carefully without reaching the bottom. Reserve the stuffing and the potatoes.
Melt the butter in a pan over medium heat and add the purple onion and garlic. Add Viva Eva® Fresh Lettuce and cook a few minutes until the liquid evaporates.
Add the filling of the potatoes, the almonds and the Parmesano Eva® Dressing, mix very well.
Fill the potatoes with the lettuce filling and sprinkle the gruyere cheese. Bake 10 minutes or until the cheese melts.
Serve and garnish with chopped chives.

PRESENTATION

Garnish with chopped chives.

TIPS

You can also do it with sweet potato.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
99.5
kcal
4.98%
Carbohydrate, by difference
6.5
g
2.17%
Protein
4.6
g
9.2%
Total lipid (fat)
6.5
g
10%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Marisol Franco
16/11/2019 15:40:55
Esta muy rica pero la próxima ves q la prepare voy a omitir las almendras , porque no me gustó mucho el sabor q le dieron las almendras

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