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🍽️ Baked Stuffed Potato Boats

643 kcal · 30 min · 4 servings

Ingredients

• 4 large waxy potatoes
• 1 onion
• 1 tbsp fresh chopped thyme
• 400 g minced meat
• salt
• pepper (from the mill)
• 250 ml whipping cream
• 2 eggs
• 100 g grated cheese (e.g. Emmental)
• nutmeg
• butter (for the dish)
• thyme (for garnish)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut them in half lengthwise.
3. 3. Hollow out the potato halves, but leave a small rim so the skin stays sturdy.
4. 4. Place the potato boats in salted water.
5. 5. Cook them for about 20 minutes until they are almost tender.
6. 6. Remove the potatoes from the water.
7. 7. Let them drain well.
8. 8. Preheat the oven to 180 degrees Celsius fan-assisted.
9. 9. Grease a baking dish with butter.
10. 10. Dice the hollowed-out potato pieces finely.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Mix the diced potatoes, onions, and thyme with the minced meat.
14. 14. Season the filling with salt and pepper.
15. 15. Fill the potato boats with the meat mixture.
16. 16. Place the stuffed potatoes in the greased baking dish.
17. 17. Whisk the cream with the eggs and half of the cheese.
18. 18. Season the cream mixture with salt, pepper, and nutmeg.
19. 19. Pour the cream mixture over the potatoes.
20. 20. Sprinkle the remaining cheese on top.
21. 21. Bake the potatoes in the oven for about 30 minutes until golden brown.
22. 22. Garnish the dish with fresh thyme.
23. 23. Serve the potatoes hot.

Nutrition per serving

• kcal: 643
• Protein: 33 g · Fett/Fat: 49 g · Carbs: 19 g