Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 large potatoes, preferably organic quality
- 200 g cream cheese
- 100 g cheese, Taleio, St.Albray or blue cheese are well suited,
- 1 slice (s) boiled ham, 50 g each, diced
- 1 box cress
- 1 bunch chives
- 1 teaspoon sugar
- 2 egg yolks, whisked
- some salt and pepper, from the mill
- curry
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Wash unpeeled potatoes well and cook in a little salted water for 20-30 minutes, depending on their size.
- In the meantime, mix the cream cheese with the other cheese, mash with a fork, mix with the herbs and ham and mix in the whisked egg yolk.
- Halve the boiled potatoes, scoop out approx. 3 teaspoons from each potato half, mix this potato mixture with the cheese mixture and season well with salt, pepper and curry. Fill into the potato halves, the potatoes then have a small belly, that is, they are arched. They are placed on a baking sheet lined with baking paper and baked on the middle shelf for 10-15 minutes.
- Serve garnished with chives and cress. A fresh salad tastes good with it.
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