Stuffed Mashed Potatoes

Cut each potato in half

Cut a thin slice from the bottom to create a flat surface

Carefully remove the seeds and pulp, leaving a shell about 1/2 cm thick

Set the pulp aside

Chop the pulp into small pieces and reserve

Place the potatoes in a refractory dish, greased. Reserve

Mix the potato pulp with the nuts, almonds, cheese, lime juice, and cloves

Simmer over low heat for about 10 minutes

Fill each potato half with the mixture

Cover with aluminum foil and bake in a slow oven for 25 to 30 minutes or until the potatoes are tender

Serve hot or cold.