Vegetarian cheese potatoes

Ingredients for 4 servings:

• 800 g potatoes, small
• salt and pepper
• chili powder
• Caraway powder
• Butter for the mold
• 250 g herb cream cheese
• 6 tbsp yogurt
• ½ bunch basil
• 20 g hazelnuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash and peel the potatoes, then cook them in lightly salted water seasoned with caraway powder for about 10 minutes. Grease an ovenproof dish with butter. Preheat the oven to 180°C. Combine the cream cheese and yogurt in a bowl and mix. Wash and dry the basil, then slice each leaf into strips. Stir the basil strips into the cheese mixture. Season to taste with salt, pepper, and a little chili powder. Drain the potatoes and cut them in half lengthwise. Place the potato halves cut-side down in the buttered dish and spread with the cheese mixture. Sprinkle with the chopped hazelnuts and bake in the oven on the middle rack for about 15 minutes.