- 4 medium sized potatoes
- 2 tablespoons of olive oil
- 2 spoonful butter
- 1 large onion
- 3 tablespoons of cream
- 200 g cheddar cheese
- 1 bunch of parsley
- Preheat the oven to 200 degrees. After washing the potatoes, make holes on them with the help of a fork. Rub the potatoes with half the olive oil, some salt and pepper. Place the potatoes on a baking tray lined with baking paper and bake for about 1 hour and 15 minutes until their skins become crispy.
- On the other side; Heat the remaining olive oil and half of the butter in a deep pan. Throw the finely chopped onions into the pan. Roast over low heat for about 15-20 minutes.
- Slice the potatoes in half lengthwise. Empty the insides of the potatoes you cut in half, leaving only the peel and a thin layer of potatoes, and separate them into a separate bowl. Mash the insides of the potatoes with the remaining butter. Add cream, salt and pepper. Add very finely chopped onion, half of the grated or blended cheese and half of the finely chopped parsley to the puree.
- Fill the inside of your potato boats with the mixture you prepared. Sprinkle the remaining cheddar on top. Put the potatoes back in the oven and cook for 10-15 minutes. Serve hot by garnishing with chopped parsley.
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