Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Filling
Herbal crème fraîche
How it's done
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Potatoes
Boil the potatoes in salted water for approx. 15 mins., drain.
Filling
Halve the potatoes lengthwise, scoop out the insides using a melon baller, leaving a border of approx. 5 mm. In a bowl, finely mash the potato with a fork, add the cheese. Fill the potato skins with the mashed potato, place a sprig of rosemary in the middle. Place the potato halves together, wrap in a slice of cured ham and secure with a toothpick.
To grill
Charcoal/gas/electric barbecue: Cover and grill the potatoes over/on a medium heat (approx. 200 °C, for approx. 5 mins. all over.
Herbal crème fraîche
Mix the crème fraîche with all the other ingredients up to and including the parsley, season. Serve with the potatoes.
| Serve with: | Grilled meat or fish |
|---|
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