Cheddar baked potatoes

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 250 g sour cream
• e.g. chili powder
• 2 m.-sized eggs
• 2 tsp mustard, medium hot
• 1 bunch of chives
• 1 pack of mature cheddar cheese
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Boil and peel the potatoes. Make a slightly runny gravy from sour cream, chili powder, eggs, mustard, and chives. Grease four ovenproof ramekins. Then slice the potatoes; dice them too, but then cut them into 0.5-1cm cubes. Place the potatoes in ramekins. Lightly season with salt and pepper, then spread the gravy evenly over the potatoes in all the ramekins. Dice the Cheddar and pour it over the now-covered potatoes. Bake the ramekins in the oven at 160°C for about 20 minutes. Serve with a fresh salad. If you want a more intense cheese flavor, add some of the potatoes to the ramekins. Season with salt and pepper as described above, then sprinkle with a little Cheddar, and then cover with potatoes. Sprinkle the remaining potatoes on top, then salt and pepper. Pour the gravy over the gravy and spread the remaining Cheddar.