Baked potatoes with a spring onion and bacon filling

Ingredients for 2 servings:

• 6 m.-large potatoes, organic
• 1 spring onion(s)
• 50 g bacon
• 1 cup sour cream
• some cheese, optional, for topping
• salt and pepper
• nutmeg
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

simple but delicious spring recipe

Preheat the oven to 200°C (gas mark 230°C). Wash the potatoes thoroughly, brush them, and dry them. Since the skins are eaten, organic potatoes are recommended. Cook the potatoes in the preheated oven for one hour. To ensure consistent cooking time, the potatoes should be roughly the same size. The filling: Wash the spring onions and cut them into small rings. Then mix with bacon and sour cream and season with salt, pepper, nutmeg, and a squeeze of lemon juice. Remove the soft-cooked potatoes from the oven and cut them in half lengthwise. Lightly scoop out the potato halves with a spoon and fold the removed potato flesh into the filling. Spoon the filling into the scooped-out potato halves. If desired, sprinkle with cheese. Bake the stuffed potatoes in the oven at 180°C (gas mark 200°C) for 15 minutes. Serve with a simple green leaf salad and a glass of fruity white wine.