4 large roasted potatoes
250g grated Emmenthal cheese (or substitute with Parmesan)
Onion finely chopped
Creamy milk
1/4 cup of cooked ham, well diced
One egg yolk
Salt and pepper to taste
4 large roasted potatoes
250g grated Emmenthal cheese (or substitute with Parmesan)
Onion finely chopped
Creamy milk
1/4 cup of cooked ham, well diced
One egg yolk
Salt and pepper to taste
Separate large potatoes and uniform them, scrub them, pat dry, and let air dry
Brush the potatoes with melted fat and bake in a hot oven for 45-60 minutes
Cut the baked potatoes in half lengthwise and scoop out some of the potato from the center using a spoon, giving them the shape of little boats
Mash the removed potato well, mix it with grated cheese, reserved ham, egg yolk, onion, and season to taste
Fill the potato with this mixture
Dust with reserved cheese and cover with small pieces of butter
Bake until golden brown, then serve immediately
