Stuffed potatoes with cheese and egg

Boil the potatoes whole in salted water for 20 minutes. Drain and cut in half.

Brush with a little oil and bake at 200°C for 15–20 minutes until they get some color.

Scoop out a little flesh, mash it and mix with butter, heavy cream, and half of the Gruyère, salt and pepper.

First add a little of the potato mixture, then an egg yolk on top, cover with a little more potato mixture and finally add the remaining cheese.

Grill for 5 minutes until the cheese melts and the yolk stays runny.

Serve with chives and pepper.