Summary

Ingredients

• 8 large potatoes, preferably waxy
• 200 g rated cheese, rated
• 250 g peas, frozen
• 2 tablespoon butter
• 50 g herbal cream cheese
• 50 ml vegetable stock
• 1 pinch (s) nutmeg, grated
• some salt and pepper
• possibly sugar

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes thoroughly and drain them. Halve the clean potatoes in the middle lengthways and place them on a wire rack lined with baking paper so that they do not fall over.
2. Bake in the preheated oven at 200 ° C top / bottom heat or 180 ° C convection on the middle shelf for about 30 minutes.
3. In the meantime, cook the peas in a saucepan with butter and the vegetable stock. Season with salt, pepper and nutmeg. Finely puree the peas with a hand blender and stir in the cream cheese. If necessary, season with salt, pepper and sugar.
4. Take the potatoes out of the oven and divide the pea puree on the halves. Sprinkle with the cheese.
5. Bake the potatoes with the pea puree for about 10 to 15 minutes in the hot oven on the middle rack until golden brown.
6. Tip: The pea puree holds better on the potatoes if you hollow out the halves a little.