Stuffed Potatoes on Spicy Puree

Summary

Prep Time	1 hr 30 mins
Total Time	1 hr 30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Peel the potatoes, cut the long, wide side a little flat so that it lies firmly and does not wobble. Carefully scoop out with a hollower, teaspoon or sharp knife. Hollow out a few more potatoes than you will need later, because experience has shown that some of them break during cooking.
Cook the potatoes undercooked for about 7 minutes, drain carefully and allow to cool
Fry the ham cubes in a non-stick pan over a low heat until crispy, place on paper towels, dab away excess fat and allow to cool.
Cut the leek into thin slices, sauté in butter in a saucepan and pour on the cream. Let it boil down slightly and bind with the egg. Add the ham and mix well. Remove the saucepan from the heat and fold in the parmesan. Season with salt (be careful, the bacon is already salty), pepper and nutmeg. Stuff the potatoes with it. Sprinkle with some parmesan on top and put a few pieces of butter on top.
Bake the filled potatoes in the oven preheated to 200 ° C for 15 minutes.
For the puree:
Cook the potato rests in the meat broth until cooked. Drain, but collect the broth. Mash the potatoes into small pieces, stir in the melted butter and pour in enough stock to give the puree a creamy consistency. Fold in the parsley and add a little salt to taste with pepper and nutmeg.
Place the puree on a plate and put a potato on top.
With a nice Riesling.
Tip: If you have processed the potatoes with a hollower, you will get spherical leftovers. Boil these balls for about 5 minutes and fry them in salted butter while still hot. Spread 4-6 balls on small plates, put some herb quark or herb crème-fraîche on top and 1 teaspoon of trout caviar on top. Sprinkle with a little chives or parsley.
This is an amuse gueule that is always well received by guests.

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