Potato "caskets with a surprise"

Potato Escalope 591 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Potato
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Baked potatoes stuffed with olives and artichokes. The aromatic filling turns ordinary potatoes into an exquisite dish. And bacon gives it a rich taste and a festive look.

Ingredients

Directions

  1. Peel the potatoes and steam until half cooked. I used a microwave steamer on full power for 10 minutes. If you don't have a double boiler, you can just boil it in water, just be careful not to boil it!
  2. Carefully cut off the "cap" from each potato. Using a knife or spoon, remove the middle from both halves. Salt lightly.
  3. Chop the middle of the potatoes with a knife or grate them on a coarse grater.
  4. Grind olives. You can use olives instead of olives.
  5. Finely chop the sun-dried tomatoes.
  6. Fry the artichokes in olive oil with a clove of garlic, add water and simmer until tender.
  7. Grind the artichokes. Optionally, you can substitute canned artichokes for frozen artichokes.
  8. Combine all the filling components and mix. Add a mixture of dry herbs, pepper and salt. You can add some nutmeg.
  9. Stuff the potatoes and close them with "lids".
  10. Wrap each potato with a slice of bacon. We cover the bottom of the refractory mold with rosemary sprigs. We spread our "chests".
  11. We bake in the oven at 220 degrees for about 30 minutes.
  12. Cooked potatoes with bacon. Bon Appetit!

Potato "caskets with a surprise"



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Baked potatoes stuffed with olives and artichokes. The aromatic filling turns ordinary potatoes into an exquisite dish. And bacon gives it a rich taste and a festive look.

Ingredients

Directions

  1. Peel the potatoes and steam until half cooked. I used a microwave steamer on full power for 10 minutes. If you don't have a double boiler, you can just boil it in water, just be careful not to boil it!
  2. Carefully cut off the "cap" from each potato. Using a knife or spoon, remove the middle from both halves. Salt lightly.
  3. Chop the middle of the potatoes with a knife or grate them on a coarse grater.
  4. Grind olives. You can use olives instead of olives.
  5. Finely chop the sun-dried tomatoes.
  6. Fry the artichokes in olive oil with a clove of garlic, add water and simmer until tender.
  7. Grind the artichokes. Optionally, you can substitute canned artichokes for frozen artichokes.
  8. Combine all the filling components and mix. Add a mixture of dry herbs, pepper and salt. You can add some nutmeg.
  9. Stuff the potatoes and close them with "lids".
  10. Wrap each potato with a slice of bacon. We cover the bottom of the refractory mold with rosemary sprigs. We spread our "chests".
  11. We bake in the oven at 220 degrees for about 30 minutes.
  12. Cooked potatoes with bacon. Bon Appetit!

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