4 jacket potatoes
1.5 dl sour cream
2 dl parsnip
1 dl shaved parmesan
dill, spring onion
salt and pepper
Bake the potatoes at 180 degrees until ready. Let cool for a few moments.
Cut the potatoes open and scrape the insides out.
Mix the potato, parsnip purée and sour cream.
Add parmesan flakes, fresh dill and chives. Season with salt and pepper.
Fill the potato peels with the potato mix and bake at 200 degrees.
Unsweetened Bonne Premium purées are suitable for all kinds of cooking. You can use these purées to make sweet and savoury treats for any occasion. You are welcome to browse our recipe database or experiment on your own.