Stuffed baked potatoes

Name: Stuffed baked potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 Potatoes (approx. 300 g each); 30 g soft butter or margarine; 1 egg (size M); 50 g grated gouda cheese; 100 g Soured milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75-100 g Salmon ham; 1/2 bunch Chives; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 Potatoes (approx. 300 g each)
30 g soft butter or margarine
1 egg (size M)
50 g grated gouda cheese
100 g Soured milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75-100 g Salmon ham
1/2 bunch Chives
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly and grate them dry. Wrap in aluminium foil and place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes.
2
Take out potatoes, remove aluminium foil. Let the potatoes cool down a little. Cut off about 1/4 of the potatoes lengthwise. Hollow out 4 potatoes to a 1 cm thick edge. Remove the skin from the "lids" and the remaining potatoes.
3
Press everything except the 4 hollowed out potatoes through a potato ricer. Add butter, egg, cheese and soured milk and mix. Season to taste with salt, pepper and nutmeg. Pour into a piping bag with a large star-shaped spout.
4
Stuff hollowed out potatoes with it. Place in a greased casserole dish. Bake in a preheated oven at the same temperature for about 10 minutes. Cut salmon ham into strips. Wash the chives, dab dry and cut into rings.
5
Sprinkle chives and ham over the finished potatoes.