Stuffed potatoes in 3 variations

Fill the pressure cooker with water up to the min. mark, place the tripod and insert with potatoes inside, close and heat. As soon as the green ring on the cooking crown appears, the potatoes need approx. 6-15 min. on level 3, depending on size. Then simply let the pot steam off via the cooking crown. 

Tzatziki Topping:

Wash and peel the cucumber, then cut into fine strips or grate. Set aside some for decoration.

Place the cucumber pieces in a clean kitchen towel and gently squeeze out the liquid so that it doesn't water down the yogurt.

Finely chop the dill and press the garlic clove. Set aside one teaspoon of dill for decoration.

Mix the squeezed cucumber gratings, chopped dill, and garlic with the rest of the ingredients in a bowl.

Cut the cooked potatoes in half, fill with tzatziki and feta cheese, and serve with the remaining cucumber gratings and fresh dill.

Wild Garlic Quark Topping:

Wash the wild garlic, pat dry, and cut off the tough stems. Cut the leaves into fine strips.

Mix quark and yogurt well. Fold in the wild garlic and season with salt and pepper.

Cut the cooked potatoes in half and fill with the quark. Serve with radishes and cress.

Mexican Topping:

Preheat the oven to 200 degrees Celsius convection.

Dice the tomato and onion. Drain the beans and corn. Finely chop the chili.

Cut the cooked potatoes in half, fill with sour cream, tomatoes, onions, beans, and corn. Lightly salt and pepper, and sprinkle with grated cheese.

Place the potatoes on a baking sheet lined with parchment paper (or a gratin dish) in the preheated oven and heat for 5-10 minutes until the cheese is melted.

Halve the avocado, remove the pit, and fan out both halves. Chop the cilantro.

Top the filled potatoes with avocado and cilantro and serve immediately.