Summary

Ingredients

• 8 medium potato (s), waxy
• Salt water
• 140 g crème fraîche
• 140 g cheese (Gouda), rated
• 100 g breakfast bacon
• 1 bunch spring onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• nutmeg
• salt and pepper

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Instructions

1. Wash the potatoes and cook with the skin in salted water for about 30-35 minutes. Then drain and allow to evaporate.
2. Cut a small lid from each potato and scrape out the inside with a small spoon. Leave a small edge and puree the inside.
3. Clean and finely chop the garlic clove, wash and clean the spring onions and cut into rings. Sauté the spring onions and garlic in olive oil and add to the mashed potatoes.
4. Fry the bacon strips until crispy. Add the creme fraîche and 100 g Gouda to the puree and stir in. Season to taste with salt, pepper and nutmeg. Carefully pour the mixture into the potatoes. Preheat the oven to 230 ° C (convection).
5. Halve the bacon strips, cover all the potatoes with them and sprinkle with the rest of the cheese. Place on a baking sheet lined with baking paper, bake for about 10-15 minutes, until the cheese is golden brown.