Boil the potatoes, peel them and let them cool down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and cut into pieces.
Chard clean, wash. Cut off the stems from 12 large leaves. Blanch the leaves in boiling salted water for about 1/2 minute. Quench cold and drain well. Cut the stalks and remaining chard into strips.
Peel the shallots and cut into rings. Peel and chop the garlic. Wash the tomatoes and cut them into quarters lengthwise.
Stir cheese with 5-6 tablespoons of water until smooth. Mix in rice and almonds, except for 1 tablespoon. Place 1 heaped tablespoon of the rice mixture on each of the chard leaves and fold over the sides.
Fix it with wooden skewers.
Fry the rolls all around in 1-2 tablespoons of hot oil, remove. Heat 2 tablespoons of oil in the frying fat. Sweat chard stalks, shallots, garlic and tomatoes in it. Add 1/8 l water and stock, place rolls on top of the tomatoes.
Bring to the boil, cover and stew for about 5 minutes. Season tomatoes with salt, pepper and 1 tsp. sugar.
Briefly toss the remaining chard in hot butter. Season with salt, pepper and nutmeg. Arrange everything and sprinkle with almonds.