Rinse the potatoes, cook with a little water and salt for 60 minutes. Cool slightly, cut a lid evenly small and scoop out the inside with a potato corer, leaving 1 cm of wall. Set potato insides and peeled lids aside.
Toast the pine nuts without fat until lightly brown. Rinse the carrots and shave or cut into fine strips. Sauté in the fat, season and continue to steam for about 5 minutes. Separate the egg, whip the egg white to a stiff egg white.
Preheat the electric stove to 200 degrees. Mix half of the scooped out potato pulp with egg yolk, crème fraîche, 2/3 of the grated cheese, pine nuts and carrots, season to taste, finally fold in the snow. Now fill the mixture into the potatoes and sprinkle with the remaining cheese. Bake in the oven on the baking tray for 15 to 20 minutes (gas: level 3).
In the meantime, make a smooth sauce with the remaining mashed potatoes, lids and clear soup using a blender. Blend with the kitchen herb cream cheese, stir in the parsley. Offer hot with the potatoes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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