Stuffed and Baked Jacket Potatoes, Tarte Flambée Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potato (s)
- 1 large onion (s)
- 100 g bacon cubes
- 1 cup sour cream
- salt and pepper
- nutmeg
- 4 slices processed cheese, alternatively gratin cheese
Print Recipe
Pin Recipe Instructions
- When we still had some processed cheese and pre-cooked potatoes, the following recipe idea came up to me:
- Boil the potatoes with their skin on and let cool down a little. Then cut through the middle once, so that one potato turns into 2 long halves. The cut side comes up, the shell down.
- Cut the onion into small cubes and fry with the bacon. Since the bacon usually already gives off a lot of fat, you usually don`t need any fat for frying here.
- Using a spoon, scrape some pulp from the surface of the potatoes so that a hollow is created in each half of the potato, in which the filling will later be placed. Press the pulp into a pulp with a fork and mix in a bowl with the sour cream and the fried onion and bacon cubes. Season to taste with salt, pepper and nutmeg. Then pour the filling generously into the hollows of the potatoes. Spread the cheese on top.
- Bake in the oven at 180 ° C for about 20 minutes.
- The calories refer to the ingredients that I have used and can vary (1 serving = 1 whole potato or 2 half filled)
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