Lacto-vegetarian stuffed potato appetizer

Ingredients

• 5 large potatoes
• 1 large carrot
• 1 small leek
• 2 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 level teaspoon caraway seeds
• 100 g butter spread
• 100 g grated cheese
• 10 g fresh parsley

Preparation

1. Wash the potatoes, scrubbing the skins with the abrasive side of a sponge. Boil them in their skins for 20 minutes, until a fork goes in easily. 2. Heat the oven to 180°C. Wash and finely chop the leek, then sauté it in a small saucepan with 2 tablespoons of oil for 2 minutes, until softened. 3. Peel and wash the carrot, then grate it finely. Add it to the leek, season with 1 teaspoon of salt and 1/2 teaspoon of white pepper, and cook the vegetables over low heat for 5 minutes. 4. Cut the potatoes in half horizontally. Scoop out the flesh with a teaspoon, leaving about 1 cm next to the skin. 5. Mix the scooped-out flesh with 100 g of butter spread, the sautéed vegetables and 1 level teaspoon of caraway seeds. Mix the filling until smooth. 6. Line a baking tray with parchment paper and place the potato halves on it. Fill them, sprinkle 100 g of grated cheese on top and bake at 180°C for 20 minutes, until a golden crust forms. 7. Sprinkle with 10 g of chopped fresh parsley and serve the potatoes warm or cold.