- Of small waxy potatoes 100 Grams
- Of potato seasoning 2.5 Grams
- Of butter 1.25 Grams
- Of raclette cheese 12.5 Grams
- Paprika or garlic powder for seasoning
- Aluminium foil
Dry the potatoes thoroughly, wrap in aluminium foil with spices and butter. Cut the raclette cheese into cubes.
Grill the potatoes at 220°C for about 30 minutes until al dente. Remove from the foil and allow to cool. If necessary, cut off the top and bottom, halve the potatoes lengthwise and make a small recess with a small spoon. Alternatively, leave the potatoes whole and make a small recess for the cheese with a small spoon. Place the potato halves on a perforated tray covered with baking paper and fill with the raclette cheese. Place the potatoes in the preheated grill and bake at 250°C for 8 to 12 minutes. Remove from the grill and season with paprika or garlic powder.
Cover the cheese with bacon and fresh herbs.
5 minutes on medium level with lid closed.