Young potatoes with first herbs - how can you resist such a dish? Indeed, after winter, any greens are relevant, nettle alone contains more vitamin C than oranges and black currants! And the stunning aroma of potatoes and the way they are served will definitely not leave anyone indifferent.
It is necessary
- - 7 young potatoes;
- - 120 g of curd cheese;
- - 100 g of young nettle;
- - 50 g of hard cheese;
- - 10 stalks of young garlic;
- - half of yellow and red bell peppers;
- - sour cream, butter, dill, salt, ground black pepper.
Instructions
Step 1
Rinse the potatoes, put them in a saucepan, cover with water. Cook until tender. Then cool the potatoes (you do not need to peel them), cut them in half lengthwise.
Step 2
Prepare the potato filling. Peel the seeds from the pepper, remove the white partitions. Cut the bell pepper into small cubes, rinse the stalks of garlic and dill, dry, chop finely.
Step 3
Tear young nettles, pour over with boiling water. Tear off the leaves, cut them finely.
Step 4
Mix curd cheese with bell pepper, nettle, garlic, dill. Add butter, sour cream, stir.
Step 5
Arrange the potato halves. Pre-grease the form with fat. Salt the potatoes, put the filling on it, sprinkle with grated cheese on top.
Step 6
Bake young potatoes at 200 degrees for 15-20 minutes. Serve the dish warm, no additional decoration is required.
