Amandine Cheesy Potatoes

Directions

Wash the potatoes.
Cook in the oven at 180 °C for about 25 minutes without peeling them and on a bed of coarse salt.

Peel the potatoes and retrieve the pulp. In a bowl, mix the still warm pulp with the seasoning, butter and eggs.

Shape the mixture into a small pear by inserting a cube of Emmental inside. Set aside in a cool place.

Bread the amandine potatoes by rolling them successively in flour, then in beaten eggs and finish with the breadcrumbs.

Fry the amandine potatoes in oil at 180 °C, drain on paper towels, add salt and serve hot.