Ingredients (4 servings):
Potatoes – 4 pcs.
Garlic – 4 cloves
Butter – 100 g
Sour cream – 2 tbsp.
Bacon – 4 pcs.
Hard cheese – 200 g
Dill – to taste
Green onions – to taste
Salt – to taste
Freshly ground black pepper to taste
1. Preheat oven to 200 degrees. Wash and dry the potato tubers – the skin should be dry, then it will brown and become crispy. Grate each potato with a small amount of olive oil and salt and put in the oven for an hour and a half.
2. Half an hour before the potatoes are ready, put on a sheet of foil unpeeled cloves of garlic, salt and pepper, add a little butter and a tablespoon of olive oil. Wrap and place in the oven.
3. While the potatoes and garlic are baked, finely chop the bacon slices and fry until golden brown in a well-heated dry frying pan. Set aside for a while.
4. Remove the potatoes from the oven and cool. Use a sharp knife to cut the potatoes in half lengthwise, then gently, trying not to damage the peel, remove the pulp with a spoon and put it in a large bowl.
5. Add baked garlic, sour cream, a little olive oil, chopped greens, roasted bacon, almost all grated cheese (except for five to six tablespoons) in a bowl, and gently mix, trying not to turn the mixture into mashed potatoes.
6. Using a tablespoon, fill each potato half with the resulting mincemeat and place them with the skins on a wide pan. Heat the grill well in the oven.
7. Put a couple of cubes of very cold butter on each potato wedge on top and sprinkle with the remaining grated cheese. Send to the oven for seven to ten minutes.
8. Bake potatoes until a light brown crust appears. Ready to slice slightly cool and serve immediately, sprinkle with a little olive oil.
Enjoy your meal!
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Categories: Light Snack