150g of coeur de Neufchâtel
6 midsize potato
2 tablespoons sour cream
Wash and scrub the potatoes and dry them in a cloth. Prick them with a fork. Let them bake (th.8) about 45 min.
Cut each hot potato in half and remove the pulp with a spoon.
Mash the pulp, add the Neufchatel without rind, egg yolks, butter, sour cream, salt and pepper to give it a creamy texture.
Add the egg whites beaten stiff. Fill the half of the potato with preparation.
Bake in the oven (Th. 7) for 15 min.
Garnish with a sprig of parsley.