Stuffed grilled potatoes

Ingredients for 4 servings:

• 4 medium-sized potatoes, waxy
• 2 onions, red, finely diced
• 100 g ham or bacon, finely diced
• 1 cup crème fraîche with herbs
• 100 g cream cheese
• Fresh herbs (chives, parsley, wild garlic, anything that is fresh and you like)
• 200 g grated cheese (Gouda or Edam)
• 1 tbsp olive oil
• Vegetable broth or meat broth, 1 tbsp per potato
• chili powder
• Paprika powder
• Garlic
• salt and pepper
• Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

delicious on the grill or in the oven

Boil the potatoes in their skins. Cut a lid off the potatoes and set aside. Scoop out the potatoes with a spoon (plastic is best) and fill each with a spoonful of broth (if not fresh, use instant broth). Place the scooped potatoes in a bowl for the filling. For the filling, fry the onions and ham, then drain on kitchen paper. Mix together with crème fraîche, cream cheese, grated cheese, olive oil, chopped garlic, the scooped potatoes, spices, herbs, and a dash of Worcestershire sauce. Stuff the mixture into the scooped potatoes, preferably with a fork. Replace the lids. Now pack the potatoes in aluminum foil bags and place them in the oven at 150°C (fan-assisted) for about 35 minutes, or on the grill for 20 minutes. I prefer to make them in the oven, as they don’t burn on the bottom!