Stuffed Baked Potatoes on Salt Bed
Preheat the oven to 200°C.
Spread the salt on a baking tray. Rinse the potatoes, pat dry, put on the salt, cover the tray with aluminum foil and cook the potatoes in preheated oven about 30 minutes.
Meanwhile brush the vegetables, rinse, peel and grate or cut into narrow strips. Sauté briefly in a pan with 1 tablespoon oil, remove from heat and let cool.
Remove the potatoes from the oven, cut in half and scoop out the halves, leaving a 1 cm (1/2 inch) wide edge. Combine the potato that was hollowed out with vegetables and crème fraîche. Season salt, pepper and nutmeg, fill in the potato halves and cover with grated cheese. Bake until golden yellow in the still hot oven. Remove and serve on the salt bed.