Originally grown in the Andean region of Peru, potatoes attracted the attention of the Spanish conquistadors. In fact, it is very likely that the potatoes washed up on the Irish coast from some Spanish shipwreck returning from Peru. From there they spread to the Netherlands, Germany, France, and Italy and by extension to all of Europe. Due to its easy cultivation, great yield of the plantations and variety of the same, it has become what has been called “the bread of the poor”. For this reason, there are so many recipes that exist with this product.
We propose to prepare a dish that can be served as an accompaniment to other strong meals or as a single dish during dinner. It is a recipe for potatoes stuffed with bacon and Parmesan cheese, a delight for the palate.
Ingredients to make Potatoes stuffed with bacon and Parmesan cheese with milk:
- 4 large roast potatoes
- 100 grams of sliced bacon
- 100 grams of Parmesan cheese
- 50 grams of butter
- 4 tablespoons of milk
- 2 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1 pinch of ground black pepper
- grated nutmeg
How to make Potatoes stuffed with bacon and Parmesan cheese with milk:
- We heat the oven to 180ºC.
- Wash the potatoes and prick them in several places with a skewer, put them in a baking dish and roast them for an hour.
- Cut the bacon into thin strips and brown them well in a frying pan, remove them and drain on absorbent paper so that they release the fat.
- We thank the cheese. Then, we take the potatoes out of the oven and cut them in half lengthwise.
- Scoop out the pulp with a teaspoon and reserve it to continue with the recipe for potatoes stuffed with bacon and cheese.
- Crush the potato pulp with a fork together with the butter, milk and egg yolk. We mix well.
- We also incorporate the bacon, cheese, parsley, nutmeg, salt and pepper. Beat the egg whites until stiff and carefully add them to the puree.
- Fill the holes in the potatoes with this mixture, put them in a baking dish and bake the potatoes stuffed with bacon and cheese for 15 minutes, or until the filling rises and they are golden brown.
- If we want, we can sprinkle a little more grated cheese before cooking them.
