🔥 Preheat the oven
Preheat your oven to 200°C (fan-assisted) . Wash the 800g of baby potatoes thoroughly and then dry them with a clean cloth.🔪 Preparing the shells
Cut each potato in half lengthwise. Using a small spoon or an apple corer, gently scoop out the flesh to a depth of 1 cm, taking care not to pierce the skin. Set the removed flesh aside (approximately 200 g).🍳 Cooking the bacon
In a hot, fat-free frying pan , fry the bacon cubes for 5 minutes over medium heat until golden brown and slightly crispy. Place them on absorbent paper to remove excess fat.🥔 Preparing the creamy stuffing
In a small saucepan, melt the 20g of butter.
Add the reserved potato flesh and mash it with a fork.
Then add the 100g of crème fraîche, the 80g of grated cheese, the salt, the pepper and 60g of the browned bacon (keep the rest for the top).
Mix well to obtain a smooth and creamy preparation.
🥄 Potato Filling
Fill each hollowed-out shell with the bacon and cheese mixture, packing lightly to the edge.
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