Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 12 large potatoes, waxy
- Salt water
- 3 egg yolks
- 80 g butter, soft
- 300 g sour cream
- 200 g cheese (Emmentaler or Gouda), rated
- 1 bunch parsley, fresh
- salt and pepper
- Paprika powder
- marjoram
- nutmeg
- some flakes butter
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked, peeled and let cool. Carefully scoop out with a teaspoon and place in a buttered baking dish.
- Put the hollowed out potato pulp in a bowl and mash it with a fork or a potato masher. Stir in egg yolks, sour cream, softened butter, grated cheese and chopped parsley, add salt, pepper, paprika powder, marjoram and nutmeg to taste.
- Spread the mixture in and on the hollowed-out potatoes, add a flake of butter to each potato and bake in the oven preheated to 200 ° C for about 30 minutes. A fresh green salad tastes good with it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below