Stuffed Potatoes with Cheddar, Bacon and Crème Fresh (with Video)
Preparing the potatoes:
- potatoes - 1 kg
- fresh onion - 1 head
- lemon - 1/2
- sour cream - 200 g
- yogurt - 200 g
- bacon - 100 g
- cheddar - 150 g
- butter - 20 g
- that
- black pepper
- olive oil
- Preparing the potatoes:
- Wash the potatoes, salt them, drizzle with olive oil, place them on a baking sheet and bake at 200 °C for 1 hour.
- Cream fresh:
- Mix the yogurt and sour cream in a bowl, add lemon and salt and stir vigorously until a smooth cream is obtained, then leave it in the refrigerator while the potatoes are prepared.
- Preparing the bacon:
- Place the bacon on a baking sheet lined with parchment paper and bake for 15 minutes at 200 °C. Once it has cooled slightly, chop it finely.
- Preparation of products:
- Cut the fresh onion into thin rounds and grate the cheddar on the fine side of the grater.
- Preparing the filling:
- After we have taken out the potatoes, let them cool for 15 minutes, cut off their top, hollow out the inside, leaving a thin layer so that they do not fall apart, put the inside in a bowl and mash it with a fork, then add the melted butter, salt, pepper, 5 tablespoons of crème fraîche, almost all of the bacon and onion and half of the cheddar. Mix everything well, stirring vigorously.
- Filling and baking the potatoes:
- Once the filling is ready, fill the potatoes with a spoon, making sure there is plenty of filling, overflowing from the top, then sprinkle the remaining cheddar on top and bake for 15 minutes at 200 °C.
- Decoration:
- Remove the stuffed potatoes and once they have cooled, add a spoonful of crème fraîche on top and sprinkle with the remaining spring onion and bacon.
- Have a nice day:)
Wash the potatoes, salt them, drizzle with olive oil, place them on a baking sheet and bake at 200 °C for 1 hour.
Cream fresh:
Mix the yogurt and sour cream in a bowl, add lemon and salt and stir vigorously until a smooth cream is obtained, then leave it in the refrigerator while the potatoes are prepared.
Preparing the bacon:
Place the bacon on a baking sheet lined with parchment paper and bake for 15 minutes at 200 °C. Once it has cooled slightly, chop it finely.
Preparation of products:
Cut the fresh onion into thin rounds and grate the cheddar on the fine side of the grater.
Preparing the filling:
After we have taken out the potatoes, let them cool for 15 minutes, cut off their top, hollow out the inside, leaving a thin layer so that they do not fall apart, put the inside in a bowl and mash it with a fork, then add the melted butter, salt, pepper, 5 tablespoons of crème fraîche, almost all of the bacon and onion and half of the cheddar. Mix everything well, stirring vigorously.
Filling and baking the potatoes:
Once the filling is ready, fill the potatoes with a spoon, making sure there is plenty of filling, overflowing from the top, then sprinkle the remaining cheddar on top and bake for 15 minutes at 200 °C.
Decoration:
Remove the stuffed potatoes and once they have cooled, add a spoonful of crème fraîche on top and sprinkle with the remaining spring onion and bacon.
Have a nice day :)
