Baked Potatoes with Cheese Filling
Scrub the potatoes thoroughly and boil in salted water for about 30 minutes until done.
Preheat the oven to 220°C (approximately 425°F).
Remove the potatoes from the water, cut in half lengthwise and scoop the inside of the potato. Place the hollowed potatoes in an ovenproof dish and mix the scooped out potato with the butter and crumbled cheese. Season with salt, nutmeg, and pepper. Mix in the chervil (or parsley) and fill into the potatoes. Bake in the oven for about 10 minutes until golden brown.
To serve: Remove from the oven and let cool slightly. Garnish with chervil (or parsley).