Baked potatoes with goat's cheese and raclette cheese

Ingredients for 4 servings:

• 1 kg potatoes, medium-sized
• 4 tbsp olive oil
• 4 garlic cloves
• Thyme, dried
• 400 g cheese (raclette cheese)
• 150 g goat’s cheese or cow’s milk cheese
• 2 tbsp breadcrumbs
• 1 head of frisée lettuce
• 1 shallot(s)
• 3 tbsp white wine vinegar
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

served on a bed of salad

Preheat the oven to 220°C (fan oven). Brush a baking tray with a little olive oil. Peel the potatoes, halve them, and place them cut-side down on the tray. Drizzle with more olive oil. Bake in the preheated oven for 20 minutes. Meanwhile, peel and mince the garlic. Cut the raclette cheese into very small cubes. Mix with the garlic, goat’s cheese, and breadcrumbs. Season the potatoes with salt and pepper and spread with the cheese mixture, then sprinkle with the thyme. Bake in the oven for another 10-15 minutes, until the cheese has melted or browned. Wash the frisée lettuce. Peel the shallot and cut it into very fine cubes. Mix the vinegar with salt, pepper, honey, shallot, and the remaining oil and fold into the lettuce leaves. Arrange on plates and top with the baked potato. If you don’t like goat’s cheese, you can also use cow’s milk cream cheese.