Stuffed potatoes

Ingredients for 4 servings:

• 8 medium-sized potatoes, waxy
• vegetable broth
• 8 slices of bacon
• 8 sage leaves
• 1 handful of thyme, fresh
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Boil the unpeeled potatoes in vegetable stock for about 15-20 minutes (depending on size), until almost tender, then drain and let cool. In the meantime, form parcels from one slice of bacon, one or two sage leaves, and thyme leaves. To do this, place the herbs in the center of a bacon slice and roll it lengthwise, then fold the sides over and under. Once the potatoes have cooled, pierce them crosswise with an apple corer. Cut about 1-2 cm off each side of the cut-out cylinders. Then push the bacon parcels into the hole in the potato and reseal the potatoes with the potato “plugs.” Rub the potatoes with olive oil, place them in a baking dish, season with salt and pepper, and finish cooking in a preheated oven at about 160°C for about 20-30 minutes. Tip: This recipe is wonderfully versatile, for example, with different herbs or even with feta cheese in the bacon parcels.