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Baked potato stuffed

Category:	Vegetarian
Difficulty/Costs:	medium / moderate
Number of people:	16
Ingredients:	16 Potatoes, 16 marjoram branches 14-16 bay leaves coarse salt 10 tablespoons olive oil 2 ripe Camembert or Vacherin cheese black ground pepper

Preparation:

Wash the potatoes, then dry them. Now get a baking dish and put the coarse salt into it. This should be a layer of about 2 cm. Place the potatoes on top. Add a little oil and bake on the second rack by at 180 ° C for 60 minutes.

When half of the baking time has passed, turn the potatoes over. Brush again with oil and place the bay leaves in between. Meanwhile, pluck the marjoram leaves, then cut a small opening in the upper crust of the Vacherins. This will make easier to put the cheese in later.

When the potatoes ready, remove them from the oven. Make small incisions and push them apart with your fingers, so that they cool down quicker. Now add 1 – 2 tablespoons of the cheese and place it in each potato. Season with pepper, garnish with marjoram and serve.

To prevent the potatoes from cooling down too quickly, you can serve them with the salt underneath.