John Myers
Bacon-coated Potato Bombs and Cheese Filling
The perfect bacon-coated potato bombs and cheese filling recipe with a picture and simple step-by-step instructions.
- 2 very big Potatoes approx. 170 – 190 g each
- 50 g Gouda or Cheddar
- 2 go. tsp Creme Legere
- Pepper salt
- 100 g Bacon slices
- Brush the potatoes thoroughly under cold running water. (Only wash well with new potatoes). Then cook in well-salted water until cooked, drain and allow to evaporate a little.
- Then cut the potatoes in half lengthways and hollow out the halves so that a 1 cm thick edge remains. Put 50 g of the hollowed out potato mixture in a bowl and crush. Finely grate the cheese and mix well with the creme legere and the crushed potatoes. Season to taste with pepper and salt, fill each half with it, smooth it out and put the two matching halves back together and press down. Wrap each potato tightly with the bacon slices and press them down lightly.
- For baking in the oven, place the potatoes in a flat, heat-resistant dish. Set the oven to 220 ° O / bottom heat and place the bowl on the 2 shelf rails in the oven. Cooking time is 20-30 minutes. Place the potatoes directly on the grill on the grill and turn them every now and then.
Tip:
- Regarding the bacon coating, it is advisable to have a little more than 100 g in stock, as not every company contains the same number of slices. In addition, it is up to you to decide how thick you want to coat the potato.
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