Wash the potatoes and cook them in the skins in salted water. Heat a pan with 1 tablespoon of clarified butter and fry the lean pork belly, cut into fine strips, until crispy. Roast the finely chopped shallots, then add the diced apple pieces and the chilli strips. Season with salt, pepper and nutmeg. Swirl the mixture in the pan and transfer it to a bowl.
Cut the chives into fine rolls and cut the garlic into small pieces on a level, sprinkle with a little salt and mash with the flat side of a kitchen knife to make a paste. When the potatoes are done, let them steam off a little and peel them. Those who prefer to eat the potatoes with their skin on can do without peeling.
Cut each potato on the long side (cut in half lengthways). Carefully hollow out the potato halves with a ball cutter or similar device / tool. A margin of 6-10 mm should still be left. Also fill the hollowed-out potato mixture into the bowl. Season the mixture with the garlic paste and the chives. Knead everything by hand and season again to taste.
Fill the potato halves with the mixture up to the edge (if necessary, use a knife to wipe the mixture flush and smooth). Now join the two halves together again and press them down lightly.
In the meantime, let a deep fryer or saucepan with the appropriate amount of oil heat up. Then the potatoes one at a time:
1. Turn in flour
2. roll through the beaten egg
3. and roll in breadcrumbs
Be sure to repeat steps 2 and 3!
Then fry the breaded potatoes in hot oil (190 ° C) until golden yellow / hazelnut brown and keep warm, or serve immediately as a side dish.
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