Stuffed Potato

For the stuffed potatoes in salted water boil potato not quite soft.

Finely crumble slices of toast (dried in the oven), finely chop the onion, grate the mountain cheese, cut the bell bell pepper into small cubes.

Put tomatoes briefly in boiling water, peel off skin and chop into small cubes.

Mix toast crumbs, onion, tomatoes, peppers and cheese with beaten egg, season with salt and bell pepper.

Allow potato to cool slightly. Cut off lid and hollow out.

Mash hollowed potato mixture and fold into vegetable mixture.

Fill the hollowed potatoes with the mixture and place on a buttered baking tray.

Bake the stuffed potatoes in the preheated oven for about 25 minutes, depending on the size of the potato.

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