Spicy baked potatoes with an elastic core

Ingredients for 6 servings:

• 6 large potatoes, waxy, about fist-sized
• 6 slices of bacon
• 150 g cheese (goat cheese)
• 1 garlic clove(s)
• 6 sprigs of thyme
• 6 slice(s) lemon(s), untreated
• 1 sprig(s) rosemary
• olive oil
• Pepper, from the mill
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200°C. Line a baking tray or, better yet, a roasting pan with baking paper and brush it thinly with olive oil. Pierce the lemon slices with coarsely chopped rosemary and place them in the roasting pan. Wash and brush the potatoes thoroughly. If the skin is too thick, you can peel them instead. Use an apple corer to generously cut out the center of the potatoes. Cut two pieces of the cut-outs, no more than 1 cm long, from the outside and set them aside. Divide the goat cheese into 6 sticks or, if the cheese is very soft, cut out portions that fit snugly into the hollows of the potatoes. Thinly slice the garlic clove and place them on the sticks, if desired, wrap them with bacon and stud each with a sprig of thyme. Press the stuffing into the potatoes and seal them on both sides with the two pieces of the cut-outs. Of course, it is often unavoidable that some of the stuffing will peek out. Pierce the potatoes on all sides with a fork to speed up the cooking time a bit. Place a potato on each lemon slice, brush with olive oil, salt, and pepper. Bake in the oven for about an hour, turning frequently. Once the potatoes are tender enough, the cheese center will have melted, creating a beautifully elastic and naturally delicious filling. If you like, you can squeeze the lemon slices over the top.