French Onion Soup Stuffed Potatoes

Wash and dry the potatoes and wrap them separately in aluminum foil.

Bake in a preheated oven at 210°C for 40 minutes. Let it cool for 10 minutes. Cut off the potato cap and scoop from the inside.

Put the potato meat in a salad bowl. Remove the peel from the mustard bullet and chop the cheese into pieces. Peel and chop the onion. Frying it in oil for a minutes. Salt // Pepper.

Chop the parsley.

Mix all ingredients with a fork. Season with salt and pepper, then add the fresh cream. Stuff the potatoes with the preparation. Iron the potatoes for 10 minutes in an oven preheated to 180 ° C. Serve hot.

Enjoy !