VIDEORECIPE The easiest sttuffed baked potatoes ever
number of servings
- 4 potatoes
- 1 green bell pepper
- 100 g red pepper
- 20 green olives
- 4 tablespoon olive oil
- 1 can pickled mussels in sauce
- 5 spoonfuls of mayonnaise
- 1 tsp mustard
- Chopped fresh parsley
- salt and pepper
Wash the potatoes.
Wrap them individually in aluminium foil and place them in an ovenproof dish and bake at 200º for 1 hour.
Put the mayonnaise in a bowl and add the mustard, mix and set aside.
In another bowl add the olive oil, the mussel stock, salt and pepper. Mix together.
Add the green and red pepper chopped into very small pieces and the olives cut into slices. Mix everything together. You can also add any other ingredients you like, such as: tuna, corn, gherkins, carrots, etc.
Unwrap the potatoes and cut them in half.
Add the reserved mayonnaise, covering the inside of the potato well.
Arrange the vegetables with the vinaigrette.
Add a few pickled mussels on top.
Sprinkle with a little chopped fresh parsley. Serve and bon appetit