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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.
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