Grilled potatoes with scamorza filling

Ingredients for 8 servings:

• 8 large potatoes, 250 g each
• 300 g cheese (Scamorza), Italian smoked cheese
• 40 g Parmesan
• 1 bunch of chives
• 6 tbsp whipped cream
• 40 g butter, soft
• 2 tbsp coarse mustard
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes, wrap them in aluminum foil, and place them on a baking tray. Bake in a preheated oven at 250°C (gas mark 5, fan oven 230°C) on the second rack from the bottom for about 45 minutes. Remove the potatoes from the foil and bake for another 10 minutes. Meanwhile, finely dice the scamorza and finely grate the Parmesan cheese. Cut the chives into small rounds. Halve the potatoes and let them cool. Carefully scoop out the potato mixture with a spoon, making sure the skins remain intact. Mash the potato mixture with a fork, mix with the cream, butter, mustard, and Parmesan cheese. Fold in the scamorza cubes and chives. Season with salt and pepper. Fill the potato skins with the potato mixture and grill on the grill for 10-15 minutes until crispy.