New potatoes stuffed with yogurt and chives

Ingredients

For 1 serving

• Potatoes300 g
• Nonfat Greek yogurt75 g
• Chives5 g
• Parmigiano Reggiano8 g
• Saltto taste

Contains: lactose,

In season: May – July

Method

1. Heat a conventional oven to 200 °C. Scrub the new potatoes under running water, dry them and lay them whole on a tray lined with baking paper.
2. Bake for 25 minutes, until the skin is taut and the tip of a knife goes in without resistance.
3. Meanwhile grate the Parmigiano Reggiano; wash the chives and snip them with scissors.
4. Let the potatoes cool for a few minutes until you can handle them, then halve them and scoop out a little of the flesh with a teaspoon.
5. Mash the flesh in a bowl with the Greek yoghurt, Parmesan, chives and salt until creamy, and fill the potatoes.