Stuffed potatoes with cabbage and raclette
Ingredients
for 4 person
| 1 kg | baked potato |
| 1 tbsp | olive oil |
| 1 tsp | salt |
| 200 g | white cabbage, thinly sliced |
| 3 tbsp | apple vinegar |
| 1 tsp | caraway seeds, crushed |
| ¼ tsp | salt |
| 200 g | raclette cheese, cut in half |
| 120 g | smoked ham in slices |
| 2 tbsp | quince jelly |
How it's done
Potatoes
Prick the potatoes several times with a fork, brush with oil, season with salt, place on a baking tray lined with baking paper.
To bake
Approx. 75 mins. in the centre of an oven preheated to 220 °C. Remove.
Cabbage
Place the cabbage and vinegar in a bowl, season, mix, massage by hand for approx. 2 mins., allow to drain in a sieve.
To fill
Slice the potatoes lengthwise, pull apart slightly, make a well using a tablespoon. Spread the cheese on top.
Return to the oven
Approx. 10 mins. in the upper half of the oven.
To serve
Top the potatoes with the ham, cabbage and jelly.
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