After my interview on a few weeks ago, I poked around the site a bit and came across this recipe (in German). I knew right away that I had to make it!

Done and done. Shortly after, I posted a pic on Instagram of my (modified) version of the Baked Potatoes with Swiss Chard and Gouda Cheese and asked if you wanted the recipe. The answer was a resounding “yes!”

I only just discovered chard this year – before that, I’d never noticed it before! Chard is a spinach-like green that’s slowly making a comeback here in Germany (it was popular years ago, but was overtaken by spinach). Chard is in season here from July to August, but isn’t widely cultivated in Germany yet and often comes to us from the Mediterranean region. That’s why you’ll sometimes be able to find it in supermarkets from June to October as well.

Like spinach, chard is very versatile: it can be cooked, blanched, steamed, baked, and so on. The taste of chard is slightly more intense than that of spinach. In addition to several vitamins (especially vitamin K), chard also contains iron, potassium, iodine, protein, and sodium. At the same time, however, chard also contains oxalic acid, which is why people with kidney diseases should avoid eating it; it’s completely harmless for people without these issues, though.

So here’s the recipe! I recommend serving it with a Simple Mediterranean Tomato Salad:

Baked Potatoes with Swiss Chard and Gouda Cheese + Tomato Salad

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time
  • 4 potatoes large
  • 4 tbsp olive oil*
  • salt*
  • pepper*
  • 1 onion
  • 1 garlic clove
  • 1 bunch chard
  • 1/2 tsp nutmeg* freshly grated
  • 60 g Gouda grated
  • fresh basil
  1. Preheat oven to 200˚C (fan setting). Wash potatoes and cut them lengthwise. Combine 3 tbsp olive oil, pepper, and salt in a bowl and coat potato halves in it. Line a baking sheet with baking paper and lay potato halves out on top. Bake in preheated oven for approx. 30 minutes, and turning occasionally.
  2. Meanwhile, peel and dice onions and garlic. Wash chard and cut into strips. Boil for about 5 minutes, then shock with cold water. In a pan, sauté remaining garlic and onions with 1 tbsp olive oil. Add chard and sauté for about 2 minutes. Season to taste with nutmeg, pepper, and salt.
  3. Remove potatoes from oven, divide chard and cheese among the potato halves, and bake for another 5 minutes. Serve with basil.
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If you haven’t tried chard yet, I highly recommend giving it a try! I’ve already tested out a few recipes with it and will keep experimenting. Who knows – maybe it will even end up in one of my Green Smoothies soon! :-)

Have fun and enjoy! :-)

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