John Myers
Ingredients for 4 servings:
- 8 large potatoes, waxy (fatty)
- 200 g quark (cottage cheese), 20%
- 250 g cheese (grey cheese)
- 1 handful of sage, plucked leaves
- 1 apple (Boskop)
- 400 g bacon, thinly sliced
- Clarified butter, for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
stuffed, baked potatoes with curd cheese and grey cheese
Boil the potatoes in their skins until soft, drain, and allow to cool. Roughly mash the curd cheese with the grey cheese and season the mixture with salt and pepper. Cut the apples into wedges. Cut a deep slit into the potatoes. Fill the slit with the grey cheese mixture, insert an apple wedge into each one, and place a sage leaf on top. Wrap the potatoes in bacon and secure each one with two toothpicks. Fry the potatoes in a little clarified butter until crispy all over. Scrape the cooked cheese mixture off the bottom of the pan and serve with the potatoes. Serve with a fresh green salad.
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