Baked potato skins

Ingredients for 4 servings:

• 750 g potatoes, new, small, waxy
• some salt
• 1 bunch of spring onions
• 2 tbsp olive oil
• some black pepper from the mill
• ¼ tsp thyme, dried
• 100 g Cheddar cheese (Monterey Jack) in one piece
• 2 tbsp crème fraîche

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the potatoes, brush them thoroughly, and boil them in a little salted water for about 15 minutes, until just tender. Meanwhile, wash and trim the spring onions, and slice them into very fine rings. Gently heat the oil in a pan. Add the spring onions and season with salt, pepper, and thyme. Cook the spring onions over low heat for about 5 minutes, stirring occasionally, and then transfer them to a bowl. Grate the cheese and stir it into the spring onions along with the crème fraîche. Preheat the oven to 225°C (fan oven: 200°C, gas mark 4). Drain the potatoes, let them cool slightly, and then halve them. Slightly hollow out the halves with a teaspoon and season with salt. Spoon the spring onion and cheese mixture into the halves and place them close together in a gratin dish. Place the dish on the middle rack of the oven and bake the potatoes for about 10 minutes. Tips: You can use young Gouda or butter cheese instead of Monterey Jack. If you’re in a hurry, simply sprinkle grated cheese over the pre-baked potato halves.