NUMBER OF SERVINGS

– Number of servings: 2

COOKING ACCESSORIES

• Baking paper
• Bowl

INGREDIENTS

• 3 large creamy potatoes
• 125 grams bacon strips or cubes
• 3 spring onions
• 125 ml crème fraîche
• 50 grams shredded cheese
• pepper
• A few twigs of chives
• 1 teaspoon mustard

METHOD OF PREPARATION

• Scrub the potatoes clean.
• Boil the unpeeled potatoes in water with a pinch of salt for about 15 to 20 minutes until cooked (or cook them in the microwave!).
• Preheat the oven to 180 degrees.
• Meanwhile, make the filling: chop the spring onions into rings. Finely chop a few twigs of chives as well (saving a few twigs as garnishing).
• Pan-fry the bacon bits until most of the fat is rendered out, add the chopped spring onions and cook briefly.
• Drain the bacon and the onions on a paper towel and then put them in a bowl.
• Stir in the crème fraîche, chives, mustard, a pinch of pepper and the grated cheese.
• Cut the potatoes lengthwise in half.
• Use a spoon to remove some potato meal from the centre of the potato and mash it with a fork. Stir the potato meal into the bacon mixture.
• Sprinkle a bit of salt on the potatoes and divide the mixture on top.
• Place the stuffed potatoes on a piece of baking paper and place in the oven for 15 to 20 minutes.
• If you have a grill setting, you can opt to use it too during the last 5 minutes.
• Serve with a twig of chives on top.

Enjoy!