Summary

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

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Instructions

1. Preheat the oven to 180 ° C.
2. Wash unpeeled potatoes well and cook in a little salted water for 20-30 minutes, depending on their size.
3. 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.
4. 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.
5. Serve garnished with chives and cress. A fresh salad tastes good with it.