Monday, February 27, 2012

Special Potato

Yield: 3 potatoes

  • 3 strips bacon, chopped
  • 1/4 of a red onion, chopped
  • 300 g red meat, cut into cubes
  • 1 teaspoon parsley
  • 100 g shredded cheese
  • 3 extra large potatoes
  • 3 teaspoons sour cream
  • salt and black pepper
  • foil

  1. Cook over a big sized skillet the bacon on medium heat, until lightly brown; add onion and cook for 2 more minutes. Add meat, season with salt, pepper and parsley and cook until done, for about 8 minutes. Add cheese and mix well.
  2. Boil potatoes until done. Cut the "head" of the potato and with a spoon -very carefully- take the insides of the potato out, leaving the skin of the potato not too thin. Place the potatoes over foil so they can stand by themselves
  3. Fill the potatoes with the meat and add one teaspoon sour cream to each