Gourmet Herb-Stuffed Potatoes

Wash the potatoes thoroughly. Place them in a pot, add enough water to cover them and stir in the ground cumin. Cover the pot and cook the potatoes for 25 minutes, then drain.

Place the eggs in a smaller pot of water and bring it to a boil. Remove the pot from the heat and leave the eggs in the hot water for exactly 8 minutes. Cool them under cold water and drain.

Preheat the oven to 200 °C. Let the cooked potatoes cool slightly, then cut them in half lengthwise. Scoop out the centers with a teaspoon, leaving a wall about 0.5 cm thick. Arrange the potato halves next to one another in a greased ovenproof dish.

Wash, dry and chop the chives. Mash the scooped-out potato with a fork, then mix in the egg yolk, chives, marjoram, milk and butter. Season with ground pepper, nutmeg, hot mustard, curry powder and soy sauce, and mix thoroughly.

Peel the boiled eggs and place them inside the hollowed potato halves. Cover the eggs with the prepared potato mixture.

Bake in the preheated oven for 15 minutes. Arrange the baked potato boats on plates and serve immediately.