Buffalo potatoes with salmon and cheese filling

Ingredients for 2 servings:

• 3 large potatoes
• 1 packet of stremella salmon (approx. 125 g)
• 50 g mozzarella, diced
• 100 g grated cheese (e.g. Cheddar)
• 100 g cream cheese
• 1 garlic clove(s), grated
• salt and pepper
• some olive oil
• some cream (approx. 1 – 2 tbsp)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Wash the potatoes, brush with a little olive oil, wrap each one individually in baking paper, and bake in the oven at 180°C (top/bottom heat) for about 1 hour. Allow to cool. Cut the potatoes lengthwise and scoop out the insides, leaving a 0.5 cm border. Chop the potato mixture, add the grated garlic, 50g Cheddar, the mozzarella, the cream cheese, and the shredded salmon, and mix everything thoroughly. Season with salt and pepper and add 1-2 tablespoons of cream to taste. Place the scooped potatoes on a baking sheet and fill with the potato, salmon, and cheese mixture. Sprinkle the remaining Cheddar over the potatoes and bake the potatoes in the oven at 200°C (top/bottom heat) or indirectly on the grill for about 15 minutes.