Rinse the potatoes thoroughly, dry them and wrap them tightly in aluminum foil. Bake potatoes in a heated oven at 220 °C (gas 3-4, convection oven 200 °C) on the 2nd rack from the bottom for 60-65 min.
In the meantime, finely dice the shallot. Heat butter in a saucepan and sauté shallot cubes in it. Add flour and sweat for 2 – 3 min. at low temperature without color. Add stock and milk while stirring and do everything together for 15 min. at medium heat.
3. finely grate Gruyère, set 4 tbsp aside, let the rest melt in the sauce while stirring. Add processed cheese and fold in. Season with salt, pepper and nutmeg.
4. fold in baked potatoes from foil, score lengthwise and press apart slightly. Place in parchment paper and drizzle each with 1 tsp olive oil. Sprinkle with sea salt. Finish cooking in stove for another 10 min over same heat.
5. pluck sage leaves. Heat 4 tsp olive oil in a frying pan and toast sage leaves until crisp. Pour cheese sauce over baked potatoes. Sprinkle with 4 tbsp grated cheese and evenly distribute the sage leaves on top.
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