John Myers
Ingredients for 4 servings:
- 8 m.-sized potatoes
- 3 tbsp oil
- Salt
- 4 tbsp butter
- Pepper, ground
- 2 chili peppers, red
- 125 g sour cream
- 2 egg yolks
- Butter for the mold
- 100 g cheese (Gouda), grated
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
also delicious as a side dish to meat
Preheat the oven to 200°C. Wash the potatoes, brush them all over with oil, and season with salt. Place the potatoes on a baking sheet lined with baking paper and bake in the hot oven on the middle rack for about 1 hour. Let the potatoes cool and cut a lid off each one. Then carefully scoop out the potatoes with a teaspoon. Mash the scooped-out insides of the potatoes with a fork. Stir in the butter and season with salt and pepper. Clean, wash, deseed, and finely chop the chili peppers. Mix the sour cream with the egg yolk, chili peppers, and potato insides. Pour this mixture into the potatoes. Grease an ovenproof dish with butter and place the potatoes in it. Sprinkle with cheese and bake for another 15 minutes at the same temperature.
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