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8 large russet potatoes
45ml olive oil
3 spring onions
sea salt end freshly ground pepper
200g bacon, chopped
shredded mozzarella / cheddar cheese
100 ml cream or light cooking cream
1 free range egg yolk
Optional
paprika to sprinkle
cayenne pepper to taste
Today we make a real American side dish, twice baked potatoes. For Dutchies - who are potato eaters from origin - a treat! But with a few teenagers around the table it becomes a challenge.
Some do not like onions, then some do not eat cheese and there are others who do not like bacon. Right! We forget about the paprika sprinkling, otherwise it gets far too complicated ;)
How to make twice baked potatoes
Preheat the oven to 200°C
Scrub the potatoes clean, prick in holes with a skewer.
Fry the chopped bacon in a drop of olive oil crispy.
Slice the onions finely, separate an egg yolk.
Put all ingredients you need ready.
Sprinkle olive oil on the potatoes, rub it in.
Slide into the oven in a baking tray with foil.
Check after 1 hour if the potatoes are cooked.
If a knife slides in without pressure the potato is cooked.
Leave the potatoes to cool slightly.
Cut of the top wearing oven mittens.
Scoop out potatoes and tops.
Crumble the scooped out potato.
If you also have picky teens at the table divide the potato crumbs over three bowls. Make one with cheese, 1 with bacon and one with bacon, onion and cheese.
Add the egg yolk, salt & pepper to the potatoes.
Add the cheese, bacon and cream as well.
Finaly add the onions and stir until it is combined.
Place the scooped out top into the scooped out potato, it heaps your filling higher. Spoon the filling in the potatoes, press it in with a fork then sprinkle the filling with grated cheese.
Slide the filled potatoes under the hot grill.
In +/- 20 minutes the cheese is melted and golden brown.
Serve the potatoes with a green salad.
All the guests love the potatoes like this ;)) Tomorrow the recipe for a New York Strip Steak!