Stuffed potatoes with a touch of thyme

A common vegetable that gives the opportunity to serve as main courses, entrees or accompaniment.
Serves 4
– 4 medium potatoes
– 1 big onion, finely chopped
– 3 cloves garlic, finely chopped
– 1 teaspoon Olicatessen & Thyme
– 100 gr breadcrumbs
– 1 dl milk
– 1 egg
– 6 tablespoons extra virgin olive oil (if Olicatessen the better)
– Breadcrumbs
– Salt and pepper.

Peel and chop fine the onion and garlic.

Heat 4 tablespoons oil in a skillet and saute over low heat the onion and garlic until they begin to brown.

Add the bread crumbs soaked in milk , beaten egg and scoop Olicatessen & Thyme . Season with a little salt and pepper and remove from heat .

Peel the potatoes, split them in half lengthwise, drain and fill the center with the prepared mixture , placing them in a baking dish .

Sprinkle potatoes with breadcrumbs, add water in the bottom of the pan, until about three quarters of the height of the potatoes , add water two tablespoons of oil and put in preheated oven at 180 º C for approximately 45 minutes.

If you like, sprinkle with chopped parsley before serving.

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