For the Stuffed Potatoes, wrap the potatoes in aluminum foil and roast in the hot grill ash or in the preheated oven at 220 °C until soft (about 35 minutes). Unwrap them from the foil and let them cool down a bit.
Drain the mozzarella and cut into cubes. Pluck the parsley leaves from the stems and chop finely. Finely grate the Parmesan cheese.
Cut the potatoes in half lengthwise and scoop out the insides – except for a rim of about ½ cm – with a spoon. Mash coarsely with a potato masher. Mix mozzarella cubes, ricotta, cream, parmesan and chopped parsley with the potato mixture, season with salt and pepper. Fill the mixture into the hollow halves of the potatoes. Sprinkle with a little paprika powder. Grill the potato halves on the grill for about 15 minutes (use a grill tray if necessary).
Preparation Tip:
Serve the stuffed potatoes with grilled meat or fish.
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