2 cloves garlic, minced
Directions:
Step 1: Bake the Potatoes
Preheat your oven to 200°C (392°F).
Wash and dry 4 large potatoes. Poke a few holes in them with a fork.
Place the potatoes on a baking sheet and bake for 40–45 minutes until tender. Set aside to cool slightly.
Step 2: Prepare the Veggie and Bacon Mixture
In a frying pan, melt a small amount of butter and heat oil over medium heat.
Add 3 minced garlic cloves and 2 bay leaves to the pan, and fry for 2-3 minutes to infuse the oil with garlic flavor.
Add 1 grated carrot, 2 chopped tomatoes, and 5 strips of bacon (if using) to the pan. Fry until the vegetables are soft and the bacon is crispy.
Add the chopped leek, season with salt, black pepper, and your favorite dried herbs. Cook for a few minutes until the mixture is well combined.
Remove from heat and set aside.
Step 3: Hollow and Stuff the Potatoes
Slice the top off each baked potato and scoop out the center, leaving a thin wall of potato to hold the stuffing.
In a bowl, mash the scooped-out potato with a bit of butter, then stir in the cooked veggie and bacon mixture.
Stuff the mashed mixture back into the hollowed potatoes. Sprinkle half of the shredded cheese over the top.
Step 4: Bake the Stuffed Potatoes
Preheat the oven to 180°C (356°F).
Place the stuffed potatoes on a baking sheet, sprinkle with the reserved cheese, and bake for 15 minutes or until the cheese is melted and golden.
Step 5: Make the Sour Cream Sauce
In a bowl, mix 200g sour cream, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon black pepper, and the juice of 1/4 lemon.
Add 1/2 teaspoon mustard powder, 1 teaspoon paprika, dill, parsley, and 2 minced garlic cloves. Stir until combined.
Step 6: Garnish and Serve
Once the potatoes are done, garnish with fresh parsley and serve with the sour cream sauce on the side.
Enjoy your delicious, cheesy, stuffed baked potatoes!
Serving Suggestions:
Serve with a fresh salad or steamed vegetables for a complete meal.
Pair with garlic bread or a crusty baguette for extra heartiness.
Cooking Tips:
For extra crispiness, fry the bacon separately and sprinkle it on top before serving.
Adjust the herbs to your liking—try rosemary or thyme for added depth of flavor.
Use different cheeses like feta or blue cheese for a twist.
Nutritional Benefits:
Potatoes are rich in potassium and vitamin C.
Garlic and leek offer antioxidant properties, supporting immune health.
Sour cream provides calcium and a delicious creaminess.
Dietary Information:
Vegetarian option: Simply omit the bacon.
Gluten-free: This recipe is naturally gluten-free.
Nutritional Facts (per serving, approx.):
Calories: 400
Carbohydrates: 35g
Protein: 14g
Fat: 25g
Fiber: 5g
Sodium: 700mg
Storage:
Refrigeration: Store leftover potatoes in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: You can freeze the stuffed potatoes without the sauce for up to 1 month. Thaw and reheat in the oven.
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