Give your potatoes a nutritious glam up with our Vegetable Broth Garden Veggie to bring a flavoursome boost of 10 veggies to support immunity, energy and gut wellbeing. Creamy sour cream really does meet its match with crispy potatoes, olive oil, dill and broth. The only downside with these best of spuds is that they are so darn tasty it’s hard not to fill up on these alone.
Boil the potatoes in salted water until tender, 20 minutes.
Grease muffin tin with olive oil. Place a potato in each hole and press them down with the bottom of a glass or a small measuring cup to create a bowl shape. Bake the potatoes for 15-20 minutes.
Meanwhile, mix sour cream, egg, Vegetable Broth and baby spinach in a bowl.
Then, fill the potatoes with sour cream mixture. Top with crumbled feta.
Bake for 15 minutes. Remove the baked stuffed potatoes from the tin and garnish them with dill.
Preheat the oven to 200C
Boil the potatoes in salted water until tender, 20 minutes
Grease muffin tin with olive oil. Place a potato in each hole and press them down with the bottom of a glass or a small measuring cup to create a bowl shape. Bake the potatoes for 15-20 minutes.
Meanwhile, mix sour cream, egg, vegetable broth and baby spinach in a bowl
Then, fill the potatoes with sour cream mixture. Top with crumbled feta.
Bake for 15 minutes. Remove the baked stuffed potatoes from the tin and garnish them with dill.
Crispy Baked Potato Tarts
with Vegetable Broth Garden Veggie
Easy peasy
12
50 minutes
Give your potatoes a nutritious glam up with our Vegetable Broth Garden Veggie to bring a flavoursome boost of 10 veggies to support immunity, energy and gut wellbeing. Creamy sour cream really does meet its match with crispy potatoes, olive oil, dill and broth. The only downside with these best of spuds is that they are so darn tasty it’s hard not to fill up on these alone.
Boil the potatoes in salted water until tender, 20 minutes.
Grease muffin tin with olive oil. Place a potato in each hole and press them down with the bottom of a glass or a small measuring cup to create a bowl shape. Bake the potatoes for 15-20 minutes.
Meanwhile, mix sour cream, egg, Vegetable Broth and baby spinach in a bowl.
Then, fill the potatoes with sour cream mixture. Top with crumbled feta.
Bake for 15 minutes. Remove the baked stuffed potatoes from the tin and garnish them with dill.
Preheat the oven to 200C
Boil the potatoes in salted water until tender, 20 minutes
Grease muffin tin with olive oil. Place a potato in each hole and press them down with the bottom of a glass or a small measuring cup to create a bowl shape. Bake the potatoes for 15-20 minutes.
Meanwhile, mix sour cream, egg, vegetable broth and baby spinach in a bowl
Then, fill the potatoes with sour cream mixture. Top with crumbled feta.
Bake for 15 minutes. Remove the baked stuffed potatoes from the tin and garnish them with dill.
