Twice Baked Potatoes

Ingredients for 2 servings:

• 4 large potatoes
• ½ onion(s)
• 1 bell pepper(s)
• 100 g corn from the can
• e.g. ham or bacon
• 1 pinch of salt
• 1 pinch(s) of pepper
• some paprika powder or chili powder
• some thyme
• 2 handfuls of cheese, grated
• some milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

twice baked potatoes, simple and filling

First, wash the potatoes and pierce them all over with a fork. Then bake them on a rack in the oven at 200°C for 60 minutes. In the meantime, peel the onion and dice it. Chop the bell pepper as well. Sauté both in a pan with the corn. If desired, add finely chopped ham or bacon. After 60 minutes, remove the potatoes from the oven and cut a “lid” off each one lengthwise. Scoop out the potatoes with a small spoon and place the insides in a bowl. Add a little milk and the spices and mash everything into a puree. Then add the vegetables and mix well. First, push the lid into each potato, then fill it with the puree. Finally, sprinkle the cheese over the potatoes and return them to the oven for another 5 minutes to melt the cheese. A mixed salad or lamb’s lettuce goes well with this.