Stuffed and baked jacket potatoes in the style of tarte flambée

Ingredients for 4 servings:

• 4 large potatoes
• 1 large onion(s)
• 100 g bacon cubes
• 1 cup sour cream
• salt and pepper
• nutmeg
• 4 slices of processed cheese, alternatively gratin cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

A quick idea when there were still leftovers

When we had some processed cheese and pre-cooked potatoes left over, I came up with the following recipe idea: Boil the potatoes with the skin on and let them cool slightly. Then cut them in half lengthwise so that each potato becomes two long halves. Cut side up, skin down. Dice the onion and fry them together with the bacon. Since bacon usually releases a lot of fat, you don’t usually need any fat for frying. Use a spoon to scrape some of the flesh from the surface of the potatoes to create a hollow in each potato half, into which the filling will later go. Mash the flesh with a fork and mix it in a bowl with the sour cream and the fried onion and bacon cubes. Season with salt, pepper, and nutmeg. Generously fill the potato hollows with the filling. Spread the cheese on top. Bake in the oven at 180°C (convection oven) for about 20 minutes. The calorie information refers to the ingredients I used and may vary (1 portion = 1 whole potato, or 2 half-filled ones)