Baked Potatoes with Jarlsberg

Ingredients

• 275 g large oven potato (each about 225 g – 4 large baking potatoes)
• 120 g Jarlsberg cheese
• 16-20 quartered cherry tomatoes or finely chopped sun‑dried tomatoes
• 4 dessert spoons low‑fat crème fraîche
• Salt (and freshly ground pepper)

Instructions

1. 1.

   Preheat the oven to 190 °C. Wash, dry and pierce each potato several times with a fork. Place potatoes on a sheet on the middle rack of the oven and bake for 1½–1¾ hours until the interior is soft and the skin crisp. Slice each potato open with a deep longitudinal cut and gentle pressure.

2. 2.

   Add a dessert spoon of crème fraîche, distribute the tomatoes over the potatoes, season, and finally sprinkle grated Jarlsberg cheese on top. Return the stuffed potatoes to the oven for another 5 minutes until the cheese begins to melt. Serve immediately, best with crisp green salad.