Stuffed Potatoes À La Caryvo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
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.
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