I have to admit we’re a bit like sponges — anything we see and like, we try to make at home. That’s exactly what happened with today’s recipe. A few years ago we went with friends to spend Easter week in Camposancos, a lovely little village in Pontevedra, and there Ana (with Germán’s help) made us some delicious stuffed potatoes that could have fed a regiment (well, maybe we weren’t quite that many…). The thing is, we loved the idea and ever since it’s been part of our recipe book.
What do we need?
4 medium potatoes
5 slices of bacon
1 onion
Cheese
Salt
Pepper
How do we make it?
Bake the potatoes in the oven. (You can check here if you’re not sure how to do it.)
Meanwhile, chop the bacon and onion and sauté them in a pan with a little olive oil.
When the potatoes are ready — you can check by poking them with a kitchen skewer — take them out of the oven and cut them in half.
Carefully, with the help of a spoon, scoop out the halves, leaving the skin with a thin layer of potato.
Mix the scooped-out potato with the sautéed bacon and onion. Season with salt and pepper.
Fill the potato halves with the mixture, add a bit of cheese on top, and put them in the oven to broil.
Tips:
Any kind of cheese works. We like it with Emmental (elementary, my dear Watson).
If you don’t feel like baking the potatoes, you can boil them instead, but we recommend at least broiling them with the cheese in the oven.
This is just our take on the filling. Feel free to adapt it to your taste.
