In a small bowl, mix 2 tablespoons of olive oil with a little salt, drizzle the potatoes and bake for 25 minutes.
Place the garlic cloves on the cutting board, add the rosemary and thyme, and chop everything very well. Place this mixture in a small bowl, add 3 tablespoons of olive oil, season with salt and pepper and mix well.
Brush the potatoes with this mixture and insert the squares of cheese into the potato cups.
Bake another 20 minutes.
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