Patate al cartoccio con robiola e erbe fini


Heat the oven to 200°C, wash the potatoes thoroughly under running water, brushing the skin clean. Wrap the wet potatoes individually in aluminium and bake in the oven for 40 minutes.
Finely cut up the herbs with scissors or a sharp knife, place them in a bowl and serve with the Robiola and salmon arranged on a plate.
Serve the potatoes straight from the oven, so that each person can unwrap their own, cut it in half, and fill with salmon and Robiola, which should gradually melt slightly in contact with the heat of the potato, dusted with the herbs.