Aperitif / Brunch

Recipe

1. Wash the potatoes and cook them in a covered pot of salted water for 25 to 30 minutes until tender.
2. Meanwhile, fry the bacon in a frying pan until crispy.
3. Finely chop the chives, peel and crush the garlic, then add them to the crispy bacon.
4. Pour the Kochkäse with herbs into a large bowl, add the bacon mixture and mix everything together.
5. Heat the oven to 180°C.
6. Drain the potatoes, cut them lengthwise and leave them to cool. Scoop out the inside, leaving about 1/2 cm of flesh, being careful not to get too close to the edges. Add the scooped-out potato to the Kochkäse and bacon mixture. Add a few knobs of butter ton blind it all together, season with salt and pepper, and mix well.
7. Fill each potato half with the stuffing and sprinkle grated Emmental on top. Place the potatoes in a large baking dish and bake for about 30 minutes until golden brown.