55 Minutes

For the potato shells:

Medium Potatoes, 3
Coarse sea salt, 1 Teaspoon
Extra virgin olive oil
A Pinch of sea salt flakes

For the filling:

Courgettes, 1 Small
Red onion, 1 Small
Parmesan cheese, 2-3 Tablespoons
Fine sea salt
Black pepper
A few sprigs of parsley
A few sprigs of thyme
Some tarragon leaves
Egg, 1


Wash the potatoes and put them in a pan, cover with cold water, add the coarse sea salt and bring to a boil. Cook for 15 minutes or until a knife can pierce them easily. Drain and let cool. Once the potatoes are cool enough to be handled, cut them in half by the length, then scoop out some potato flesh using a spoon or a melon baller, and reserve the flesh for the filling.
Heat the oven to 200°C.
Line a baking tray with parchment paper, brush the potato shells all over with oil, then sprinkle with salt flakes and arrange them on the tray. If you don’t like the potato skin on, you can peel them before brushing with oil.
Prepare the filling by grating the courgette and chopping the onion. Put them in a bowl along with the reserved potato flesh, chopped herbs, a pinch of fine sea salt, some freshly ground black pepper, the grated parmesan cheese and mix well. Taste and season if needed. Add the egg, mix again and use the filling to stuff the potato shells.
Bake in the oven for 35 minutes, or until the filling and the outside of the potatoes are golden. Take out of the oven and serve warm or at room temperature.

Thanks to: Il Deborino