Summary

Ingredients

• 4 large potatoes (baking)
• 60 g butter, soft, cut into pieces
• 220 g sour cream, natural, as a substitute for sour cream
• 100 g Cheddar cheese, coarsely rated, as a substitute for medieval Gouda
• 4 slices bacon, large, fried and crumbled
• 4 spring onions, cut into rings

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Instructions

1. Preheat the oven to 200 degrees C top / bottom heat.
2. Clean the potatoes and place them on a baking sheet. Bake in the oven for 1 hour, they should be almost done. Allow to cool slightly.
3. Reduce the oven heat to 175 degrees C.
4. Cut the baked potatoes lengthways and hollow them out so that a thin wall remains.
5. Mix the potato meat with the butter in a bowl and add the sour cream, cheese, bacon and spring onions, mix well and pour into the hollowed out potato halves with a spoon. Transfer to a baking sheet and bake for another 30 to 35 minutes.
6. Take the potato halves out of the oven and place one half on a plate.