| 2 | russet potatoes |
| 30 g | olives |
| 30 g | sundried tomatoes (jarred in oil) |
| 1 | green onion |
| 1 tbsp | butter |
| 50 g | cheddar cheese (grated) |
| 30 g | arugula |
| 1 tbsp | crème fraîche |
| salt | |
| pepper |
Preheat oven to 200°C/400°F. Halve olives, drain sundried tomatoes, and slice green onions, then set aside. Pierce skin of potatoes several times with a fork and place on a baking sheet. Bake for approx. 40 min., or until soft.
Remove potatoes from oven and make a slit in the top of each. Top each potato with butter, mash with a fork, top with cheddar cheese, and mash again.
Season to taste with salt and pepper. Top with olives, sun-dried tomatoes, sliced green onions, arugula, and crème fraîche, and sprinkle more green onions on top. Enjoy!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
