With the colder days coming in, we often have a craving for hot, more filling dishes. There is nothing like a good potato recipe to appease it, perked up with some delicacies – in this case, with a delicious cottage cheese- cheese and broccoli cream filled into the potato boat.
Select bigger potatoes for this salad (2 or 4 depending on size). Wash them and bake them in their skin in an oven preheated to 180 C until the potatoes are fully baked. (This will take about 35-45 minutes). Cool them until they get lukewarm and then scrape out their middle.
Boil the broccoli flowers for 5-6 minutes and then drain them.
With a fork, crush the scraped insides of the potatoes and the broccoli flowers and then mix in the cottage cheese and the grated cheddar. Salt and pepper it and then flavor it with the nutmeg.
Fill them back into the potato boats and bake them until they turn nicely red.
To serve, sprinkle the potatoes with some watercress oil.