Cheese and potatoes with jalapenos

Name: Cheese and potatoes with jalapenos
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 8 medium-sized potatoes; 1 collar Spring onions; 4 green jalapeños; 150 g Gouda cheese; 100 g Parmesan cheese; 4 TABLESPOONS liquid honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 75 g Butter; 7-10 Tbsp Pepper and sea salt; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

8 medium-sized potatoes
1 collar Spring onions
4 green jalapeños
150 g Gouda cheese
100 g Parmesan cheese
4 TABLESPOONS liquid honey
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
75 g Butter
7-10 Tbsp Pepper and sea salt
baking paper

Directions

1
Wash the potatoes thoroughly. Place the potatoes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes.
2
Clean, wash and cut the spring onions into rings. Wash, clean and cut the jalapeños into rings. Grate cheese. Mix honey and oil, season with salt. Take potatoes out of the oven and spread the honey mixture on them. Cut the potatoes lengthwise once in the middle and press them apart slightly.
3
Place an ovenproof pan on the grill and fry the potatoes for 7-8 minutes, turning them over, allowing the skin to turn black. Spread butter in flakes and cheese in the potato holes and let it melt. Sprinkle with spring onion and jalapeño rings. Sprinkle with pepper and sea salt.