Stuffed potatoes with mountain cheese and bacon

Gefüllte Erdäpfel mit Bergkäse und Speck

Enjoy stuffed potatoes with mountain cheese and bacon grilled with the FENNEK Light - a delicious taste experience! Find out here how to prepare this hearty delicacy.

Ingredients:

4 potatoes (large, floury)
olive oil
1 celery
1 spring onion
3 tablespoons mountain cheese (grated)
200 g bacon cubes (can be omitted)
2 tablespoons sour cream
2 tablespoons vegetable broth (clear)
3 tablespoons whipped cream
Salt
pepper
1 pinch of nutmeg

Preparation:

1. Prepare potatoes

For the stuffed potatoes, heat the grill so that an indirect heat is created. Wash the potatoes with cold water and cut them in half, then hollow them out. The potato skin should be about 1 cm thick. Brush the inside of the potato skin with olive oil and place it on the preheated grill. Close the lid if possible.

2. Prepare the filling

Meanwhile, peel the celery and cut into cubes. Wash the spring onions and chop them up too. Next, boil the celery and the hollowed-out potato until soft, strain and mix with the spring onions until everything becomes a puree.

3. Fry the bacon

Fry the bacon cubes until crispy. (Depending on whether you are making the vegetarian version, this step may be omitted.)

4. Finish grilling

Fold the cheese (grated) and the bacon cubes into the puree with the whipped cream, sour cream and the stock. Pour the mashed potatoes into the grilled potatoes and grill briefly again.