Stuffed potatoes
Origin of the recipe
Stuffed potatoes are a dish with many variations and are common in many cuisines around the world. Their origins are difficult to trace to a specific place or time, as potatoes were introduced to Europe from South America in the 16th century and quickly became popular. Stuffed potatoes can include a variety of ingredients in different countries.
What do you need for cooking?
Ingredients
-
Potato
-
Bacon
-
Onion
-
Garlic
-
Cheese
-
Cream 10%
-
Green onions
Kitchen utensils
- Knife
- Board
- Bowl
- Pan
- Grater
- Foil
Step-by-step recipe
Step 1:
Wash the potatoes and wrap each potato individually in foil, closing the corners at the top.
Step 2:
Place the potatoes in the oven and cook for 60 minutes at 200 degrees.
Step 3:
Cut the bacon crosswise into thin strips.
Step 4:
Fry the bacon in a frying pan over low heat until cooked through.
Step 5:
Finely chop the onion and crush the garlic. Fry over low to medium heat until golden.
Step 6:
Grate the cheese on a coarse grater.
Step 7:
Unwrap the potatoes, but do not remove them from the foil.
Step 8:
Cut a slit at the top of each potato and remove the top like a lid.
Step 9:
Using a spoon, carefully scoop out half of the potato flesh without touching the skin.
Step 10:
Place the pulp in a bowl and pour in the cream. Stir.
Step 11:
Salt and pepper the potatoes in a bowl.
Step 12:
Add cooked bacon, onion, and cheese to the potatoes and stir.
Step 13:
Place the resulting filling into the potato boats.
Step 14:
Without covering with foil, place the boats in the oven and bake for 15 minutes at 180 degrees.
Step 15:
Sprinkle the potato boats with chopped green onions.
Cooking tips
When choosing potatoes, choose large, oblong, light-colored potatoes with thick skin.
To make the dish less fatty, you can use any other finely chopped meat instead of bacon.
