INGREDIENTS

• vegetable oil - 1 tbsp.;
• large oval-shaped potatoes - 6 pcs.;
• garlic clove - 1 pc.;
• a pinch of ground nutmeg;
• cream with a fat content of 33% - 75 ml.;
• bay leaf - 2 pcs.;
• yolk - 1 pc.;
• black peppercorns - 10 pcs.;
• soft cheese - 300 g.;
• butter - 100 g.;
• salt - 1 tsp;
• milk - 1.2 liters;
• bulbs - 2 pcs.;
• egg - 1 pc.

METHOD

1. Peel potatoes. Make a thin horizontal cut, 1 cm, on one side of each potato. Scrape the potatoes from the inside, leaving walls 5 mm. thick.
2. Peel potatoes. Make a thin horizontal cut, 1 cm, on one side of each potato. Scrape the potatoes from the inside, leaving walls 5 mm. thick.
3. Place potatoes in a saucepan. Add 600 ml of water and 50 g. of oil. Then strain the milk infusion into a saucepan. Bring to a boil, reduce heat and cook for 10 minutes.
4. Cheese cut into cubes. Chop the remaining onion and fry in hot vegetable oil for 8 minutes. Remove from fire. Add chopped cheese, eggs, yolk and cream to the onion.
5. Transfer the potatoes to a cutting board with a slotted spoon and let dry. Melt the remaining butter, grease the potatoes on all sides.
6. Place the potatoes on a greased baking sheet, fill with the prepared stuffing and put in the oven, preheated to 180° C, for 25 minutes.