Spring Potatoes

Cook the potatoes in their skins until just tender. While still warm, remove the skin, cut in half and flatten the bottom (if the potatoes are small, leave them whole, cut them flat at the bottom and hollow them out very slightly with a baller). Scoop out a little potato flesh from each half and mash with a fork. Place the potatoes on a baking sheet lined with parchment paper.

Finely chop the onion with all its greenery and the parsley leaves. Sauté both in the warm butter. Mix with the potato mixture, egg yolk and cream cheese. Season with salt and freshly ground pepper. Fill the quantity berg-like into the potatoes.

Bake the spring potatoes in the oven heated to 180 degrees on the second rack from the bottom for about fifteen minutes.

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