4 potatoes
1 carrot
Peppercorns
Toothpicks
Red pepper
Parsley
Butter
Grated cheese
Salt

Bake 4 potatoes of 450 degrees for 1 hour. Cook a carrot by simmering in boiling water, 30 minutes. Cut flowers out of a red pepper. When the carrot is cooked, cut 4 slices for the faces. Add peppercorns for eyes. Take the potatoes out of the oven. Cut a slice off one end and hallow them out. Mix the potato flesh with a spoonful of butter and one of grated cheese and 2 pinches of salt. Fill potatoes with this stuffing and replace the slice your cut off. Hold the carrot faces in place with halved toothpicks, the ends of these make the mouths. In the same way, stick on the red pepper flowers. Garnish with heads of parsley (hair). Put back in oven for 10 minutes.