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Stuffed Baked Potatoes | Crispy & Hearty Au Gratin
(0)
95 min
Under an hour
Knuspr-Küche
Große Ofenkartoffeln, gefüllt mit einer cremig gestampften Mischung aus Schmand, knusprigem Speck und Schnittlauch, herzhaft mit Bergkäse überbacken. Ein herrlicher deutscher Klassiker aus dem Ofen für gemütliche Herbsttage.
Preparation method
Preparation & baking the potatoes
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Scrub the potatoes thoroughly under running water and pat dry. Prick the skin all over several times with a fork, rub with rapeseed oil, and sprinkle with a little salt.
Place the prepared potatoes on a baking sheet lined with baking paper and bake in the preheated oven for approx. 50–60 minutes until soft (test for doneness with a sharp knife or wooden skewer).
Preparing the filling
While the potatoes are baking in the oven, fry the smoked bacon in a hot pan without additional fat over medium heat for approx. 5–7 minutes until crispy. Drain on kitchen paper. Coarsely grate the mountain cheese. Wash the fresh chives, shake dry, and cut into fine rings.
Chef's tip
For a vegetarian alternative, the smoked bacon can be replaced with smoked tofu or button mushrooms cut into cubes and sautéed in butter.
Do not discard the sliced potato tops: cut them into small pieces, drizzle with a little oil, and roast them on the baking sheet alongside – a wonderfully crispy topping!
Ingredients
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