10 x 200 g baked jacket potatoes
100 g butter
salt, pepper and nutmeg
25 g melted butter
100 g butter
salt, pepper and nutmeg
25 g melted butter
method
1. Cut the potatoes in half lengthways, remove the pulp with a spoon, and place it in a basin.
2. Crush with a fork, then add the butter, salt, pepper and nutmeg and mix with a wooden spatule.
3. Heat an omelette pan, cover the base with some of the butter and allow to get hot.
4. Add the potato mixture to a depth of 3 cm, flatten it and sprinkle with melted butter.
5. Cook in the oven at 220°C for 30 minutes until golden brown on all sides.
6. Turn out onto a hot round dish, cut into segments and brush with melted butter before serving.
2. Crush with a fork, then add the butter, salt, pepper and nutmeg and mix with a wooden spatule.
3. Heat an omelette pan, cover the base with some of the butter and allow to get hot.
4. Add the potato mixture to a depth of 3 cm, flatten it and sprinkle with melted butter.
5. Cook in the oven at 220°C for 30 minutes until golden brown on all sides.
6. Turn out onto a hot round dish, cut into segments and brush with melted butter before serving.
serving amount
serves 10
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