Serves 4 – Prep: 15min + 20 min cooling – Oven: 1h 20min
Potatoes and dairy products - the perfect combo!
Ingredients
4
large floury potatoes
2 tbsp olive oil
20g chives + some more for serving
1/2 tsp salt
8 slices of bacon
pepper
2 tbsp olive oil
20g chives + some more for serving
1/2 tsp salt
8 slices of bacon
pepper
Recipe steps
1
Preheat the oven to 200°C fan.
2
Prick the potatoes in a few places with a fork, then place in a baking tray and rub with a bit of olive oil.
3
Bake in the preheated oven for 1 hour or until tender.
4
Take out of the oven and leave to cool for 20 minutes.
5
Cut open lengthwise and scoop out most of the flesh, leaving the skins intact, and put in a bowl.
6
Melt the garlic and herb butter and add to the potatoes in the bowl along with the sour cream, salt, 50g of the Emmental and a bit of pepper. Finely chop the chives and add to the bowl. Mix into a purée with an electric hand whisk.
7
Fill the potato skins with the potato purée, then sprinkle with the remaining cheese. Bake in the oven for another 20 minutes.
8
Meanwhile, fry the bacon in a dry frying pan. Drain on some kitchen paper, then roughly chop.
9
Once the potatoes are out of the oven, top with a dollop of sour cream and sprinkle with the bacon crumbs and more chives.
This recipe was created by Anne’s Kitchen