Stuffed Baked Jacket Potatoes

Ingredients

4 potatoes

4 cloves garlic

100 g butter

2 tbsp sour cream

4 bacon

200 g cheese

Dill to taste

Salt to taste

Ground black pepper to taste

Preheat oven to 200°C. Wash and dry the potatoes—the skins should be dry so they brown and crisp. Rub each potato with a little olive oil and salt and bake for an hour and a half.

Half an hour before the potatoes are done, place the unpeeled garlic cloves on a sheet of foil, season with salt, pepper, a little butter, and a tablespoon of olive oil. Wrap and bake in the oven.

 While the potatoes and garlic are baking, finely chop the bacon slices and lightly fry them until golden brown in a well-heated, dry frying pan. Set aside.

Remove the potatoes from the oven and let them cool. Using a sharp knife, cut the potatoes in half lengthwise. Then, carefully scoop out the flesh with a spoon, being careful not to damage the skin, and transfer to a large bowl.

Add the peeled roasted garlic, sour cream, a little olive oil, chopped herbs, fried bacon, and all but five or six tablespoons of grated cheese to the bowl and mix gently, being careful not to puree the mixture.

Using a tablespoon, stuff each potato half with the mixture and place them skin-side down on a wide baking sheet. Preheat the grill to high.

 

Top each potato wedge with a couple of cubes of very cold butter and sprinkle with the remaining grated cheese. Bake in the oven for 7-10 minutes. Bake until lightly browned. Cool slightly and serve immediately, drizzled with a little olive oil.



Enjoy!