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Ingredients
for
4
Stuffed Potato with Cheese and Chard
15 min., ready in 3 h. 15 min.
Time:
Ingredientsfor
- Ingredients
- 800 grams medium sized, waxy potatoes
- 2 Chard leaf
- 1 Tbsp butter
- vegetable oil (for greasing)
- salt
- Nutmeg (freshly grated)
- freshly ground peppers
- 120 grams grated Emmentaler cheese
- Baby spinach (for garnish)
Preparation
1.
Rinse the potatoes and boil them thoroughly. Drain, allow to cool completely and refrigerate for about 2 hours.
In the meantime, rinse the chard and cut into narrow strips.
2.
Preheat the oven to 180°C (approximately 350ºF).
Cut the potatoes in half and carefully scoop out the middle. Place the potatoes, open side upwards, on a greased baking sheet.
Mash the removed potato with a fork. Heat the butter in a pan and fry the chard strips while stirring and then mix in the potato. Mix the purée well and season with salt, nutmeg and pepper.
Spoon the mixture into the potato halves and shower with the cheese. Bake for 15-20 minutes.
Arrange on plates and serve garnished with baby spinach leaves.