Twice-baked potatoes

Ingredients for 2 servings:

• 5 large potatoes
• 100 g butter
• 200 g sour cream
• 100 g bacon, diced
• 100 ml milk
• 120 g cheese, grated
• 1 tbsp oil
• some chives or spring onion(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Brush the raw potatoes thoroughly and place them on a baking sheet lined with aluminum foil. Oil each potato by hand. Bake in the oven at 200°C (top/bottom heat) for about 1 hour. The exact time depends on the size of the potatoes. Reduce the oven temperature to 150°C. Once the potatoes are tender, cut them in half. Scoop out the potatoes using a spoon, leaving a border. Place the scooped-out mixture into a bowl. Stir in the sour cream, melted butter, and milk. Season with salt and pepper. Using a potato masher, mash the mixture thoroughly, then add the bacon, chives, and half of the grated cheese, stirring with a spoon. Spoon the mixture into the scooped-out potato halves and sprinkle with the remaining cheese. The potatoes are then baked for another 20 minutes at 150°C, then briefly switched on the grill and baked for another 8-10 minutes. Serve with grilled food; if you have any leftover filling, you can fry it in a pan like an omelet. A green salad goes well with this. Tip: I sometimes vary the recipe slightly, for example, by adding caraway or chili.