Tasty appetizer with potatoes stuffed with cheese and ham. The fresh onions gives them extra flavor and a touch of freshness. For a little time in the grill and the pink gruyere makes them more attractive and impressive.
Perfect accompanied by a green salad and together they form a complete, evening, light dish.
Eaten whole, even their skin!
Perfect accompanied by a green salad and together they form a complete, evening, light dish.
Eaten whole, even their skin!
| work: 20′ | time: 1:00′ | easy: |
Ingredients (4 servings)
|
Wash and boil the potatoes in their skins for ½ hour or until tender. Let them cool completely and cut horizontally into two sections. Place them in a refractory furnace vessel, with the curved surface to the bottom. |
With a spoon, carefully empty the potato flesh, leaving a margin around the potato. Put it in a bowl. |
Cut into small cubes of ham. Grate the gouda and finely chop the green onion. Add to the bowl with the potato. Put the butter and pepper. |
With a fork, mash kernels and mix the ingredients. Add a few tablespoons of milk to get a soft mixture. With this mix, we fill up the empty shells of potatoes. |
On top sprinkle a little cheese grated in coarse grater. Bake for 7'-10' in the grill until golden brown. |
To check if the potatoes are boiled well, you poke them with a wooden skewer.
If you want you can boil them from the previous evening, to have them ready to be stuffed.
