For 6 people
For 6 people
Preheat the oven to 200°C.
Cut the salami and cook the potatoes.
When the potatoes are cooked, cut them in half and hide them.
Put the flesh and the salami pieces in a dish.
Chop the herbs, chop the garlic then add them with the potato flesh.
Add a good amount of Gruyère, pepper and mix.
Oil a dish, put the emptied potatoes then stuff them with the stuffing obtained.
Sprinkle with Gruyère and bake.
Serve.
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