- 4 large potatoes
- 6 sun-dried tomatoes
- 1 small onion
- 1 green pepper
- 1 / 2 red pepper
- 4 tablespoons olive oil
- Black pepper
- Hydrate dried tomatoes.
- Wash the potatoes and roast in the oven for half an hour.
- Dice the red pepper and green pepper, cut onions into thin strips and the sun-dried tomatoes into 4 pieces.
- Mix 4 tablespoons of olive oil with a pinch of salt, a tablespoon of black pepper and a tablespoon of ground cumin.
- Slice the potatoes in half and scoop out the potato. Stuff each with chopped vegetables and dress with vinaigrette.