Baked potatoes

Ingredients for 4 servings:

• 750 g potatoes, small, waxy
• Salt
• 1 bunch of spring onions
• 2 tbsp olive oil
• ½ tsp thyme, dried
• 150 g Cheddar cheese
• 2 tbsp crème fraîche
• black pepper, freshly ground
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with steak or chicken

Wash the potatoes, scrub them thoroughly, and boil them in a little salted water until almost tender. Meanwhile, wash and trim the spring onions, then slice them into very fine rings. Heat the olive oil in a pan and sauté the spring onions over low heat for about 5 minutes. Then transfer them to a bowl and season with salt, pepper, and thyme. Grate the Cheddar cheese and mix it with the crème fraîche and the spring onions. Preheat the oven to 225°C. Drain the potatoes, let them cool slightly, and then cut them in half. Slightly scoop out the insides of the potatoes with a teaspoon, season with salt, and fill with the onion and cheese mixture. Place the halves close together in a greased gratin dish and bake in the oven for about 10 minutes.