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Stuffed Baked Potatoes | With Mountain Cheese & Herb Curd
(0)
90 min
Under an hour
Gurkerl Küche
Deftige Ofenerdäpfel im Ganzen gebacken, ausgehöhlt und mit würzigem Bergkäse, frischem Kräutertopfen und knusprigen Speckwürfeln im Backrohr goldbraun überbacken.
Preparation method
Pre-baking potatoes in the oven
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the large floury potatoes, pat dry, and prick several times all over with a fork.
Place the potatoes on a baking sheet lined with baking paper and bake in the preheated oven for approx. 50–60 minutes until soft (test with a knife).
Preparing the filling
In the meantime, fry the bacon cubes in a pan without additional fat until crispy and drain on paper towels. Finely chop the garlic and cut the chives into thin rings.
Chef's tip
Tip for vegetarians: Simply omit the bacon cubes or replace them with roasted pumpkin seeds – tastes fantastically nutty!
Potato tip: Large, evenly shaped floury potatoes work best, as they turn out wonderfully fluffy in the oven.
Ingredients
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