Stuffed potatoes with pumpkin and hazelnuts

1. Preheat oven to 180°C (th. 6/7). Wash the potatoes and place in a baking dish on a bed of coarse salt. Bake for 30 minutes.

2. Peel the pumpkin and let cook in a little water, covered, for 10 minutes. Salt and pepper. Cut the potatoes in half and scoop out flesh using a melon baller, leaving a thin layer on bottom and sides.

3. Pour the potato flesh into a bowl and add the pumpkin, grated gruyère cheese, cottage cheese and hazelnuts. Crush with a fork and stir until smooth. Salt, pepper and spice with a hint of nutmeg.

4. Stuff the potatoes with the mixture and place in the oven for 5 minutes under the broiler.

Photo credit: Sucré Salé