+For 4 potatoes:
°4 large firm potatoes
°20g Solo Bake & Roast liquid
°½ red onion
°40ml white wine vinegar
°1 clove of garlic
°35 g grated Emmental cheese
°65 g grated cheddar cheese
°100 ml of Solo Cremefine Cuisine
°Salt and pepper
Preheat oven 230°C
Clean the potatoes with a vegetable brush and pierce their skin with a fork all over their surface.
Place the potatoes on a baking sheet covered with aluminum foil (or parchment paper, but check that it can withstand such heat first) and bake for 25 minutes.
Meanwhile, prepare the onion pickles. Place the sliced onion in a bowl and cover with boiling water. Drain after 1 minute. In a small saucepan, heat the white wine vinegar with ½ clove of garlic and a pinch of salt and pepper. When the vinegar begins to boil, remove from the heat and add the onion rings, pressing them well into the bottom. Leave to rest for at least 30 minutes.
Remove the potatoes from the oven and brush them with Solo Bake & Roast Liquid using a pastry brush. Adding a pinch of coarse salt to every potato and bake again for 30 min. (The cooking time may vary depending on the size of your potatoes, check that they are very tender using tongs or a fork, for example.)
Meanwhile, prepare the stuffing. Put a pot of water to boil and cut the broccoli into small florets. Cooking for 7 minutes with of coarse salt. Drain the broccoli and rinse with cold water. In a salad bowl, mix the broccoli with Emmental cheese, half cheddar, the rest of the minced garlic clove, salt and pepper with a fork.
When the potatoes are ready, slice them lengthwise. Stuff with broccoli mix and sprinkling with rest cheddar. Bake again for 5 minutes, on the grill position.
Place a few onion pickles on each potato before serving.