Baked potatoes with cheese filling
Ingredients:
8 medium potatoes (or 4 big ones)
salt
250g nettle cheese
4 wholegrain biscuits
4 tomatoes
4 spring onions
½ bunch of parsley
1 egg yolk
150g creme fraiche
pepper from the grinder
Preparation:
1. Cook the potatoes in one piece (12 minutes in a pressure cooker or 20 minutes in salted water).
2. Dice the cheese, crumble the rusk, chop the tomatoes (if you want, you can blanch them and peel off the skin, but I do not because I take small tomatoes).
3. Clean leeks, cut into rings, wash parsley, mince.
4. Mix cheese, rusks, tomatoes, spring onions. Stir with egg yolk and creme fraiche. Season with salt and pepper.
5. Halve the potatoes (or pull them apart with forks so that they are still connected), put them in an oiled dish, fill with cheese or cover them.
6. In the preheated oven 15 min. baked (gas: stage 3, convection: 180, hot air: 200 degrees).
