Filled potatoes

Wrap the potatoes in aluminium foil and cook on fire for about 20-30 minutes – but just until medium and not well done. Cut off the top of the potatoes and carve out until the thickness of the “wall” of the potatoes is about 0,5 cm. Fill up the potatoes half with the potato mass, a bit ham and the chopped parsley. Season with salt & pepper. Break up an egg inside and fill up with cheese. Put the cutted off top of the potato on it and wrap the filled potato again with aluminium foil.  Then cook until the potato is well done on the campfire for about 20 minutes.

.s. cookingCatrin

{This recipe was published in the Kochen & Küche Magazin August 2016 Audition, www.kochenundkueche.com}.

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