Baked potatoes with mascarpone and Emmentaler AOP

  • 70 minutes
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  • gluten-free, 
  • vegetarian
Ingredients

Ingredients for 4 Portions

200 g Emmentaler AOP
4 medium to large potatoes
300 g mascarpone
½ lemon
12 shelled walnuts
1 bunch of chives
Salt
Pepper

Star of the dish
Emmentaler AOP Mountain Mild/Classic
Preparation

Wash the potatoes thoroughly, rub them with a little salt, then wrap each potato loosely in aluminium foil. Pierce the aluminium foil in several places and cook the potatoes in the oven at 200 °C for around 50-60 minutes.

In the meantime prepare the filling; mix the juice of half a lemon with the mascarpone, then add 100 g of grated or finely chopped Emmentaler AOP, the ground nuts, the chopped chives and season with salt.

When the potatoes are cooked, open the foil, make some cuts into the skin and mash the inside of the potato a little with a knife. Now make a hollow and add a large spoonful of the filling. The jacket potatoes are absolutely delicious if you serve them very hot with the rest of the finely grated Emmentaler AOP and the remaining filling.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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