Summary

Ingredients

• 8 large potato (s)
• 200 g cheese, rated
• 150 g butter
• salt
• 3 tablespoon parsley, chopped

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Instructions

1. Boil the jacket potatoes in salted water, drain, then cut across and hollow out.
2. Mash the inside, mix well with butter, parsley and cheese and season with salt. Pour the mixture into the hollowed-out potato skins and bake the potatoes at 180 ° until golden brown.
3. Serve with a quark dip with herbs.