Potatoes Baked in Jackets

PHOTO by svetas / Depositphotos
Aromatic and hearty home-made potatoes with sour cream and bacon stuffing is an easy and efficient way to feed a lot of people

Potatoes can optionally be replaced by sweet yams, while stuffing can be made with corn or sweet red pepper.

Baked potatoes, or kartoshka v mundire (mundir is the most formal military uniform, typically worn at ceremonies – Ed.) in Russian, are often used in traditional New Year's dishes like olivier salad and herring under a fur coat.

Ingredients for four servings

Four potatoes

Four garlic cloves

Butter – 100 g

Sour cream – Two tablespoons

Four bacon strips

Dill to taste

Hard cheese – 200 g

Green onion – to taste

Salt – to taste

Freshly ground black pepper – to taste

Cooking Instructions

Preheat oven to 200 degrees C. Wash and dry potatoes, they should be dry to become browned and crispy. Lubricate each potato with a bit of olive oil and salt and bake them in the oven for an hour or an hour and a half.

1

Half an hour before potatoes are ready, put unpeeled garlic cloves on the foil, add salt and pepper, a little bit of butter and a tablespoon of olive oil. Wrap it and place back in the oven.

2

Meanwhile, chop bacon and fry lightly until golden brown on a well-heated dry frying pan. Set aside for a while.

3

Take potatoes out from the oven and let them cool. Cut the potatoes in half lengthwise using a sharp knife, then gently, being careful not to damage the peel, remove the pulp with a spoon and put it in a large bowl.

4

Add peeled baked garlic, sour cream, a little bit of olive oil, chopped fresh herbs, roasted bacon, almost all grated cheese (except for five or six tablespoons) in a bowl and mix gently, being careful not to make mash out of it.

5

Use a tablespoon to stuff each half potato with mixture and put them on a baking sheet, skins down. Turn the oven grill to a high temperature.

6

Top each potato slice with a pair of very cold butter pieces and sprinkle them with the remaining grated cheese. Put in the oven for seven to ten minutes.

7

Bake the potatoes until light golden brown. Cool them slightly before serving and sprinkle with a little bit of olive oil.

9

Tip: Due to its grainy texture, Italian parmesan is the best cheese for this recipe.

Recipe by Peter Golavsky