Spicy Cheese Potatoes

Thoroughly wash the potatoes.

Cook the potatoes in salted water for about 20 minutes, until tender.

Peel and finely chop the onion and garlic, then sauté in hot butter until translucent.

Briefly blanch the tomatoes, peel, seed and dice them. Add to the onion and garlic and sauté briefly. Wash, dry and chop the parsley, then stir in.

Preheat the oven to 160 °C fan (180 °C conventional).

Drain the potatoes, cut them in half and carefully scoop out the insides. Place the potato halves on a baking sheet.

Press the scooped potato flesh through a ricer or mash it and mix with the onion-tomato-parsley mixture. Stir in the grated Gouda and egg yolks, then season with salt, pepper and nutmeg.

Spoon the mixture into a piping bag and pipe it into the potato halves.

Bake the filled potatoes for about 25 minutes, until the tops are golden brown.