Wash potatoes and dry, cut the vegetables and cheese. For this dish it is better suited to oblong potatoes.

Cut off a small piece along the long side of the potato, it is necessary for its sustainability.

With two sides of potatoes to put 2 sticks (my 8 mm diameter), to make cuts in the potatoes about 0.5 cm Sticks will not give you to cut the potato through.

Preheat the oven to 180 gr. Put potatoes on a baking sheet, zastelennye baking paper. In each incision to put a small piece of butter, drizzle with olive oil and salt.

Now there are two options for further cooking. You can bake the potatoes for one hour, then stuff it with vegetables and cheese. Cheese is a little melted, but the vegetables will remain raw and crunchy. In the second case, you can bake potatoes 45 minutes, and then stuff it and send it to bake for another 15 minutes, in this embodiment, the cheese well melted and the vegetables are soft. But be prepared that they slightly change their color and it settle a bit. The second option seemed better.

You can give vent to your imagination and choose any vegetables for stuffing, and various types of cheeses (try the blue cheese!), smoked or boiled ham. Feeding potatoes is best with a salad of fresh vegetables. Bon appetit!