Aperitif / Brunch

Recipe

1. Wash the potatoes and cook them in a pot of salted water, covered, for 25 to 30 minutes until soft.
2. Meanwhile, fry the lardons in a pan until crunchy.
3. Chop the chives into small pieces, peel and press the garlic; add them to the grilled bacon.
4. Pour the Kochkäse herby cottage cheese into a large bowl, add the bacon mixture and mix everything together.
5. Heat the oven to 180°C.
6. Drain the potatoes, cut them lengthwise and let them cool. Remove to ½ cm of the depth of the flesh, without going too close to the edge. Add the potato flesh to the Kochkäse-bacon mixture. Add a few knobs of butter to loosen everything, salt, pepper and mix.
7. Fill each potato skin with the filling and sprinkle the grated Emmental on top. Arrange the potatoes in a large baking dish and bake for about 30 minutes until golden brown.