Stuffed baked potato

Ingredients for 4 servings:

• 8 medium-sized potatoes, waxy
• 4 tbsp olive oil
• Sea salt, coarse
• 100 g grated cheese, e.g. mountain cheese
• 100 g crème fraîche
• 50 g peanuts (Nic Nacs)
• Chives, fresh, cut into fine rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Baked potatoes with crème fraîche and Nic Nacs

Preheat oven to 200°C (top and bottom heat). Cut off both ends of the potatoes so they can stand upright. Scoop out the insides of the potatoes from the top. Pierce the inside with a knife. Drizzle a baking dish with oil and place the potatoes upright in it, adding the ends as well. Drizzle the potatoes with olive oil and sprinkle with salt. Bake in the preheated oven for 45 minutes. Then fill with the grated cheese and bake for a further 10 minutes. Place a dollop of crème fraîche on the cooked potatoes and sprinkle with the roughly chopped Nic Nacs and chives. Serve warm.