Aromatic Baked Stuffed Potatoes
Description
For this recipe, it's best to use young potatoes, since we'll be eating them with the skin on. However, if it's out of season or you can't find them, regular potatoes will work just fine. You can make any filling you like: meat, vegetable, cheese... or mix a little of everything.
Instructions
- 1
Step 1
1. I have young potatoes, so I wash them thoroughly and boil them—better to undercook slightly than to overcook.
- 2
Step 2
2. I let each potato cool slightly, then cut it in half.
- 3
Step 3
3. Use a teaspoon to remove the core, leaving about 5 millimeters on each side.
- 4
Step 4
4. I do the same with each half, resulting in a potato boat like this.
- 5
Step 5
5. For the filling: peel and rinse a large red onion under water, finely chop it in a blender, or by hand with a knife.
- 6
Step 6
6. Remove the seeds and stem from the red bell pepper, chop coarsely, and blend in a blender.
- 7
Step 7
7. I place the pan on the heat, pour in a little vegetable oil, heat it up, then add the onion and pepper.
- 8
Step 8
8. I bought the pickled cucumbers, found very good ones at the market, cut off their ends.
- 9
Step 9
9. I chop them coarsely and put them into the blender, chopping them as finely as the other vegetables.
- 10
Step 10
10. Add cucumbers to the pan with the onion and pepper, mix and heat slightly.
- 11
Step 11
11. Place the contents of the skillet into a bowl, add the chopped potato insides, grate hard cheese on a fine grater (reserve a little), chop dill, and mix well.
- 12
Step 12
12. Fill each boat with the prepared filling and sprinkle with hard cheese.
- 13
Step 13
13. Separate the bacon into strips, place both potato halves together (cut sides inward), and wrap a strip of bacon around each pair, securing with a toothpick.
- 14
Step 14
14. Bake the potatoes in a preheated oven at 200 degrees for about 15 minutes, until the bacon is golden brown. Serve the potatoes hot.