Appenzeller potato skin
- 8 medium potatoes, unpeeled
- 4 tbsp. oil
- 200 g EXTRA Appenzeller®, grated
- 1 tbsp. white wine
- Ground pepper, cumin, paprika
- Parsley, chopped
Halve potatoes lengthwise, brush with oil, and salt all sides.
Place side by side on a tray covered in parchment paper.
Bake in an oven preheated to 220°C for approx. 45 minutes.
Beat all ingredients together with cheese sauce, remove potatoes from the oven and cover with mixture.