This hot snack is made by scooping out boiled potatoes, filling them with Kashar cheese, and baking until golden.
Boil the mini potatoes with their skins on in boiling water for 12 minutes, until a fork can pierce them.
Once the potatoes have cooled slightly, cut off the tops and scoop out the centers with a spoon. Drizzle olive oil into the cavities, season with salt and black pepper, then fill with grated Kashar cheese.
Arrange the filled potatoes on a baking sheet and bake at 200°C / 390°F for 15 minutes, until the cheese melts and the tops are golden.
Allergen: contains milk (Kashar cheese). Be careful not to pierce the potato skins while scooping them out.
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