John Myers
Ingredients for 4 servings:
- 4 large potatoes, preferably organic
- 200 g cream cheese
- 100 g cheese (Taleggio, St. Albray or blue cheese are suitable)
- 1 slice(s) cooked ham, 150 g, diced
- 1 box of cress
- 1 bunch of chives
- 1 tsp sugar
- 2 egg yolks, whisked
- some salt and pepper, from the mill
- curry powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Wash the unpeeled potatoes thoroughly and boil them in a little salted water for 20-30 minutes, depending on their size. In the meantime, mix the cream cheese with the other cheese, mash with a fork, mix with the herbs (reserve a little for garnish) and the ham, and stir in the beaten egg yolk. Halve the cooked potatoes, scoop out about 3 teaspoons from each potato half, mix this potato mixture with the cheese mixture, and season generously with salt, pepper, and curry powder. Fill the potato halves; the potatoes will then have a small “belly,” meaning they are domed. Preheat oven to 180°C (top/bottom heat). Place the potatoes on a baking sheet lined with baking paper and bake on the middle rack for 10-15 minutes. Serve garnished with chives and cress. Serve with a fresh salad.
Facebook Comments