Puffed sweet potato with a Tuscan carré

Preheat the oven to 200 ° C.

Clean the potatoes and halve them unpeeled in length. Place each half on a piece of aluminum foil and fold the foil closed.

Spread the potatoes over a griddle covered with parchment paper and grill in the middle of the oven for about 30 minutes.

In the meantime, halve the peppers, remove the stem and seed lists and cut the flesh into 2 cm pieces. Clean the onion and cut into thin parts.

Mix the pepper, onion, Italian herbs, oil, pepper and salt.

Take the baking sheet with the potatoes after 15 minutes from the oven and divide the mixed vegetables and the unpeeled garlic clove next to it.

Put back in the middle of the oven and bake for about 15 minutes. After 10 minutes, scoop the tomatoes through the vegetables and cook for another 5 minutes.

Meanwhile, heat the oil in a frying pan and fry the Tuscan carré in 8 min. Over medium heat until golden brown and done. Times regularly.

Take the potatoes and vegetables from the oven. Remove the skin from the puffed garlic and fine.

Mix the garlic with cottage cheese and mayonnaise and season with salt and pepper.

Carefully remove the foil from the potatoes and spread them with the vegetables over the plates.

Divide the cottage cheese over it and serve the vegetables and carré.