300 g of Pont l’Evêque
8 large potatoes with firm flesh
200 g of cheese
50 g butter
Finely chopped chives.
Cook the potatoes in their skins in salted water for 20 minutes. Drain and cut them in half. Scoop out the bottom part. Mash with a fork the potato pulp. Mix it with the Pont l’Evêque cut into thin pieces, chives, pepper and 20g of butter. Fill the potatoes with the stuffing and then cover with "lids". Butter a baking dish, put the potatoes, cook for 10 minutes. Serve hot or cold with a salad