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.
Ideal on cold winter evenings, they are very good when getting together with friends and family. Our Residue-Free yellow potatoes are the perfect ingredient for making the best ones, thanks to their yellow flesh but also their outstanding sensory qualities that enhance the flavour of this baked dish.
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
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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.
