Baked Potatoes – Baked with Cheese

Rinse the potatoes thoroughly and cut them in half lengthwise, unpeeled. Cut a small “bottom” small on the underside so that they stand well. Place side by side on a baking sheet lined with parchment paper.

Melt the clarified butter and brush the cut surfaces of the potatoes with it. Season lightly with salt.

Bake the potatoes in the oven heated to 200 degrees on the second rack from the bottom for about thirty minutes.

In the meantime, in a baking bowl, mix eggs and cream well. Finely grate the Gruyère and add. Cut the chives into rolls with scissors. Season the mixture with pepper.

Remove the potatoes from the stove and spread the cheese mixture evenly on the cut surfaces. Sprinkle with caraway seeds or paprika to taste. Bake the potatoes again in the stove until the cheese starts to melt. Bring to the table hot.

Serve with carrot, beet, cucumber and green leaf salad.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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