Legendary Dishes | Gefüllte Kartoffeln mit Ei und Käse (baked potato stuffed with egg and cheese)

GERMANY
  • 4 x 400 g potatoes, whole, washed
  • 8 eggs, small
  • 120 g hard cheese, grated
  • 60 g mustard
  • 45 ml olive oil
  • Black Pepper
  • Salt

Cook potatoes in boiling water for 25 minutes in boiling water. Finish cooking in a 200ºC oven, about 45 minutes. Halve potatoes along their length, scoop out with a small spoon, leaving a thick edge all around.

Place potato halves on a tray, season.

Mash the scooped-out potato with the oil and mustard, mix in the cheese.

Break an egg into each half.

Bake at 200°C for 10 minutes.

Remove from oven and spoon mixture on top of each egg.

Reduce heat to 175ºC. Bake for 15 minutes.