Here is a recipe for making German-style baked potatoes! This simple yet delicious dish is perfect for serving with grilled meat or frankfurters, typical German cuisine.
Ingredients (for 4 people)
- 4 large èVita Residue-Free potatoes
- 100 g of diced smoked pancetta or speck ham
- 1 small onion
- 100 g of cheese like Emmental or Gruyère, grated or cut into pieces
- 4 tablespoons of sour cream or crème fraîche
- 1 tablespoon of butter
- Salt and pepper to taste
- Chopped fresh chives to taste
- Tinfoil
Preparation
1. Making the potatoes:
- Preheat the oven to 200°C.
- Thoroughly wash the potatoes, dry them and wrap them individually in sheets of tinfoil.
- Put the potatoes in the oven straight on the grill and cook them for about 50-60 minutes, or until they are soft. You can check they are cooked by putting a toothpick into a potato: if it slides in easily, the potato is ready.
2. Making the filling:
- While the potatoes are cooking, heat up a pan and melt the butter.
- Add the chopped onion and brown it over a medium-low heat for a few minutes.
- Add the diced pancetta or speck ham and brown it until it is crispy. Turn off the hob.
3. Assembling the baked potatoes:
- When the potatoes are cooked, take them out of the oven and carefully open the foil (they could be very hot).
- Cut the middle of the potato (without cutting it all the way through) and lightly squash the sides to make a pocket.
- Fill the potato with a tablespoon of sour cream, a portion of the browned onion and pancetta, and a generous sprinkling of cheese.
- Put the filled potatoes back in the oven with the foil open and cook to get a nice gratin topping for 5-10 minutes, until the cheese melts and turns slightly golden brown.
