Stuffed Potatoes À La Caryvo

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.