Baked potatoes with spring onions

Wash potatoes thoroughly and brush in salt water for about 15 minutes just to cook at all.

Thyme Wash, pat dry, pluck off leaves.

Wash scallions. Clean and cut into very fine rings.

Heat the olive oil in a pan and fry the spring onions over low heat for about 2 minutes. Season with salt and pepper and pour into a bowl. Add thyme leaves as desired.

Mildly spicy cheese, grated with the crème fraiche and sauteed onions mix.

Preheat oven to 200 degrees.

Drain the potatoes and halve. The halves with a spoon or melon baller erode somewhat. Lightly salt and fill with spring onion and cheese mixture.

Potato halves in a buttered gratin dish easy to sit closely together and bake for about 10 minutes.

A fresh salad spicy potatoes makes this a complete, independent court. A strong white wine, Chardonnay, ideally fits this ideal.