Stuffed smashed potatoes
Preheat the oven to 200 °C.
Ingredients · Servings 4 people
- 12 waxy potatoes
- 250 g diced bacon
- 125g fresh cream
- 200 g grated young matured cheese
- 15 g chives
Method · 40 min
- Preheat the oven to 200 °C.
- Boil the potatoes for 20 minutes in boiling water.
- Fry the bacon until crispy in a dry frying pan. Finely chop the chives.
- Grease a muffin tin with some olive oil. Add a potato to each muffin tin and mash it with the bottom of a glass.
- Roast the potatoes for 15 minutes.
- Remove the potatoes from the oven and fill with crème fraîche, bacon, and grated cheese. Bake for another 15 minutes. Garnish with the finely chopped chives.
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Boil the potatoes for 20 minutes in boiling water.
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Fry the bacon until crispy in a dry frying pan. Finely chop the chives.
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Grease a muffin tin with some olive oil. Add a potato to each muffin tin and mash it with the bottom of a glass.
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Roast the potatoes for 15 minutes.
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Remove the potatoes from the oven and fill with crème fraîche, bacon, and grated cheese. Bake for another 15 minutes. Garnish with the finely chopped chives.
