in Germany

Stuffed baked potatoes

updated

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Ingredients for 4 servings:

  • 4 large potatoes, equal size, approx. 250 g each
  • 1 medium-sized onion(s), diced
  • 150 g bacon cubes
  • 200 g cheese, grated
  • 125 g sour cream
  • 2 tbsp mixed herbs, finely chopped
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Wash and peel the potatoes and place them on a baking sheet. Pre-cook for about 1 hour at 200°C. Then halve them lengthwise and scoop out the insides to a centimeter. Transfer the scooped-out mixture to a bowl. Fry the bacon cubes in a dry pan, then add the diced onion and cook until translucent. Add the cheese, sour cream, and herbs to the potato mixture and mix well. Season with salt and pepper. Fill the scooped-out potatoes. Bake at 220°C (top/bottom heat) for about 15 minutes, until golden brown. Serve with leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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