Baked Potato Halves

Ingredients

• 400 g Potatoes
• 700 g Brussels sprouts
• Sea salt
• 0.5 bunch Chives
• 2 Tbsp whipping cream
• Salt
• pepper (ground)
• freshly grated nutmeg
• 2 tbsp almond slivers
• 40 g Emmental cheese
• butter (for the dish)

Instructions

1. 1.

   Cook potatoes with skins on for 25 minutes, then drain and let cool briefly.

2. 2.

   Meanwhile wash, trim Brussels sprouts and cook in lightly salted water for 8 minutes until firm; drain. Wash chives, dry, and cut into rings.

3. 3.

   Preheat oven to 200°C. Slice potato halves lengthwise, hollow out with a spoon leaving about a 1½ cm rim.

4. 4.

   For the filling mash the scooped potato with a fork, mix in cream and 3 tbsp water, season with salt, pepper, and nutmeg; fold in chives and almonds. Fill the potato halves with this mixture.

5. 5.

   Butter a medium baking dish, grate cheese, place Brussels sprouts in the dish, set stuffed potatoes on top, sprinkle with nutmeg and cheese. Bake at 180°C fan‑forced for 15 minutes until golden yellow.