John Myers
Ingredients for 4 servings:
- 4 potatoes (200 g each)
- 100 g bacon, lean
- 1 onion(s)
- 1 carrot(s)
- ½ liter vegetable broth
- 1 egg(s)
- 75 g cream cheese (cream cheese)
- 50 g crème fraîche with herbs
- Salt
- Pepper, white
- Parsley
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel and hollow out the potatoes. Dice the insides. Cut the bacon into small cubes and fry in a pan until crispy, then remove. Peel and finely chop the onion, grate the carrot, and fry both together with the potato cubes in the hot fat. Then season with salt and pepper. Pour in the vegetable stock, add the hollowed-out potatoes, and simmer covered for about 15 minutes. In the meantime, preheat the oven to 200°C. For the filling, beat an egg. Mix with the cream cheese, crème fraîche, the crispy fried bacon cubes, and a little vegetable stock. After 15 minutes, remove the potatoes and fill with the cream cheese mixture. Drain some of the stock. Place the potatoes on top of the cooked vegetable cubes and bake in the hot oven for 10-15 minutes. Serve immediately.
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