Sliced ​​Baked Potatoes

Ingredients for 2 servings:

• 4 baked potatoes
• 1 package of breakfast bacon
• 40 g butter
• 200 g crème fraîche
• 3 tbsp milk
• 2 tbsp chives
• 1 tbsp parsley
• 80 g cheese
• salt and pepper
• Thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sliced ​​baked potatoes with bacon, cheese and herb cream

Cut the baked potatoes about 3/4 of the way through, at whatever intervals you like. I place a wooden spoon next to the potato on either side; this makes it easier to avoid accidentally cutting the whole potato. Remove the bacon from the packaging and cut it into 4-5 pieces. Carefully push these small strips into the cut edges of the potato. Be careful not to break them. Depending on how thinly you sliced ​​it, you may need to be delicate here. Place the potatoes in a baking dish and pour over the melted butter. Sprinkle with thyme—or other herbs, if desired—and bake at 180°C (convection oven) until almost cooked through. The time depends on the size of the potatoes; 15-40 minutes. If you prefer them a little crispier, leave the potatoes in for a little longer. Sprinkle the cheese over the potatoes, and bake for another 5-10 minutes. For the herb cream, I use a cup of crème fraîche and stir in 3 tablespoons of milk to make it creamy. You can use more depending on your preference for consistency. Then just stir in the parsley, chives, a little pepper, and salt. Add garlic, if you like. Serve the cream with the potatoes.