Stuffed potatoes with three kinds of cheese

Ingredients for 6 servings:

• 6 large waxy potatoes
• 150 g feta cheese
• 150 g goat cheese
• 1 ball of mozzarella
• some salt, from the mill
• some pepper, mixed, from the mill

Instructions

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

perfect as a barbecue side dish

Wash the potatoes and boil them in their jacket potatoes for about 15 minutes, drain them, and let them cool slightly in cold water. While the potatoes are cooking, cut the cheese into cubes about 5 x 5 mm and mix them in a bowl with a small spoon. Once the potatoes have cooled and the cheese has been cut, lay out some aluminum foil. The pieces should be big enough to fold in half and wrap the potato in a loose bag. Now halve the potatoes lengthwise and scoop out the contents with a teaspoon to create a bowl about 5 mm thick. Season the inside with salt, fill with the cheese cubes, sprinkle with pepper, and wrap in aluminum foil. Important: The bags should be easy to hold on the top and the foil and cheese should not touch each other! Simply place the bags in the hot grill for 10-15 minutes. During this time, the potatoes will cook thoroughly and the cheese will melt. Tip: The whole thing is easy to prepare and you can also bake the potatoes in the oven instead of on the grill.