Baked potatoes with cheese filling

Ingredients for 4 servings:

• 4 large potatoes
• Salt
• 250 g cheese (nettle cheese)
• 4 pieces of rusk, wholemeal
• 4 tomatoes
• 4 spring onions
• ½ bunch parsley
• 1 egg yolk
• 150 g crème fraîche
• Pepper, from the mill
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cook the potatoes in plenty of salted water for about 25 minutes. In the meantime, finely dice the cheese and crumble the onions. Make a cross-shaped cut in the tops of the tomatoes and briefly dip them in boiling water. Refresh in ice-cold water and peel off the skin. Quarter, deseed, and dice the tomatoes. Trim and wash the spring onions and slice them into fine rings. Wash the parsley, shake dry, and chop. Mix the onions, cheese, tomatoes, and spring onions. Mix everything with the egg yolk and crème fraîche. Season the cheese mixture with salt and pepper. Remove the potatoes, score them, and pull them apart with a fork. Place them in a shallow baking dish. Pour the cheese mixture into the potatoes and bake in a preheated oven (180°C fan/convection oven) for about 15 minutes. Serve with a mixed leaf salad.