Stuffed baked potatoes with peppers and burrata

Stuffed baked potatoes with peppers and burrata.
A delicious low-histamine recipe that you can easily prepare.  

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• vegetarian

Preparation time

Ingredients for 3-4 people

For the bell pepper sauce 

• 1 red bell pepper  
• 3 tablespoons of olive oil  
• ½ tsp coriander seeds  
• ½ onion (1)  
• ½ clove of garlic (1)  
• ½ tbsp coconut blossom sugar  
• 2 tablespoons acerola juice  

For the potatoes  

• 2 baked potatoes (approx. 300 g each)  

For the burrata  

• 1 tsp sesame seeds (1)

• 2 Burrata  
• 1 sprig of basil  

preparation

• Preheat oven to 250°C  
• Clean, wash and halve the bell peppers.  
• Place the peppers skin-side up on a baking sheet and roast for 10-15 minutes until the skin blisters.  
• Remove the bell peppers from the oven, peel them and cut them into small cubes.  
• Wash the potatoes and wrap them in aluminum foil.  

• Bake in the oven at 180°C for approximately 1.5 hours.  
• Peel the onion and garlic and dice them finely.  
• Heat olive oil in a pan. Add garlic, onion, and coconut blossom sugar.  
• Finely grind coriander seeds in a mortar and pestle and add them to the pan.  
• Roast everything well and deglaze with acerola juice.  

• Add the bell peppers and simmer for another 5 minutes.  
• Set aside and let cool.  
• Toast the sesame seeds in a pan and set aside.  
• Remove the potatoes from the oven, remove the foil and place them on a plate.  
• Cut the potatoes lengthwise and open them carefully.  

• Halve the burrata and place it inside the potatoes.  
• Spread 2-3 tablespoons of bell pepper compote over each.  
• Serve with sesame seeds and basil leaves.  

Our HistaFood tip

If you're in a hurry, you can use our HistaFood Organic Vegetable Spread Carrot & Beetroot or our HistaFood Organic Vegetable Spread Zucchini & Basil instead of the bell pepper compote.

Prepared with

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