John Myers
Ingredients for 6 servings:
- 1 kg potatoes, waxy
- 250 g mascarpone
- 2 egg yolks
- 4 tsp mustard
- e.g. Tabasco
- e.g. Worcestershire sauce
- salt and pepper
- 200 g Cheddar cheese or Emmental
- 1 bunch of spring onions
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Jacket potatoes baked with a cheese cream
Boil and peel the potatoes (they can also be prepared the day before). Place the jacket potatoes in a large baking dish. Mix the mascarpone with the egg yolks and mustard until smooth and creamy, then season to taste with Tabasco, Worcestershire sauce, salt and pepper (it can be a bit spicy). Grate the cheese and stir it into the cream. Spoon a tablespoon of the cream onto each potato. Bake in a hot oven on the middle rack at 160°C for about 20 minutes. Finely slice the spring onions and sprinkle them over the baked potatoes. We love to eat these potatoes at parties.
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