The season of young potatoes is open. True, it is not quite humane yet, but this "not quite humane" can now be attributed to all products.
Cooking young potatoes, of course, is very simple - they can be washed and boiled, they can be steamed (so, for me, tastier), and then - in melted butter, and with herbs... It turns out the food of the gods.
Or you can complicate the process a little and get a real delicacy. Well, a full-fledged hearty lunch or dinner.
We take:
- Several large freshly harvested potatoes. You can also use old ones, of course, but fresh ones sound better here;
- 200 grams of cream cheese (namely cream cheese, Philadelphia, mascarpone, feta, their analogues will go);
- One hundred grams of hard, spicy cheese, with a rich taste. If you are really gourmets, then you can even take moldy cheese, but taking into account the fact that its taste should be pronounced;
- Two hundred grams of ham;
- A bunch of watercress;
- A couple of cloves of garlic;
- A couple of egg yolks;
- Salt and pepper to taste.
How we cook:
Wash the potatoes and boil them almost until tender.
If we have hard cheese - three, if we have blue cheese - knead with a fork, mix with cream cheese, watercress, finely chopped, chopped garlic, salt., Pepper.
Beat the yolks and mix in our cheese-egg-green mixture.
Here the potatoes are almost ready. We take it out, cut each into two halves, remove the middle with a spoon (not all of it, just make a notch) and stuff it with our minced meat.
Then we bake at a temperature of 160 degrees for 10-20 minutes (depending on the degree of readiness of the potatoes).
You can also cook potatoes without prior boiling, but with it it turns out to be more tender.
Bon Appetit!