Stuffed potatoes (2)

Wash the potatoes using a soft brush so that they retain their skins.

Sforacchiatele several times with a skewer, then place in corona, so they are not touching, in an ovenproof dish in which you will add 3-4 tablespoons of water.

Place them in a preheated oven at 220 degrees and let it cook for 30 minutes.

Remember to rotate them halfway through the cooking and finish cooking.

Meanwhile chop the emmenthal.

Melt over low heat the butter and grease with part of it the bottom of another baking dish large enough to let you get the potatoes.

With a sharp knife, cut into the widest part of the potatoes, then slice with a teaspoon inside pull every other flag each form of bowls with edges of about two inches thick.

Whip the cream soda well.

Ask how you removed the potatoes in a bowl and knock it well by becoming like a puree.

Only then will cream.

cream, Gruyere cheese and a pinch of pepper.

Salt and pepper the inside of potatoes, then drizzle with the remaining melted butter.

Fill with the mixture and, with the blade of a knife, lisciatelo; then drizzle with the remaining butter and sprinkle with a pinch of paprika.

Place the potatoes in baking dish and bake for 20 minutes.