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Baked potato filled with cranberry compote

Baked potato filled with cranberry compote

Side dish
20 min. preparation 50 min. in the oven

Serve a baked potato with your main course. Fill this steaming hot potato baked in the skin with a homemade cranberry compote. Tastes wonderful with chicken, turkey or game.

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Preparation method

Ingredients

Baked potato filled with cranberry compote

5 large potatoes
340 g cranberries
200 ml full-bodied red wine or water
150 g caster sugar
1 tbsp vanilla extract
1 cinnamon stick
5 small sprigs of parsley

Kitchen tools

Aluminium foil

EAT ME products in this recipe

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Preparation method

Preheat the oven to 200 °C.
Scrub the potatoes, pat them dry and wrap them in aluminium foil. Place the potatoes in the oven and bake them until soft and tender in about 50 minutes.
Meanwhile, prepare the cranberry compote. Bring the cranberries with the wine (or water), caster sugar, vanilla extract and cinnamon stick to the boil in a pan. Simmer on a low heat for 5 minutes, remove from the heat and leave to cool.
Unwrap the potatoes from the aluminium foil. Slice open the potatoes and push the halves apart. Spoon the cranberry compote into the centre of the potatoes and garnish with some parsley.

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