Description
Such baskets we often take on nature. They successfully replace as the side dish, or main dish. Delicious in hot or cold. Will appeal to adults and children.
Ingredients
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Potatoes
4 piece
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Olive oil
2 Tbsp
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Salt
2 Tbsp
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Butter
2 Tbsp
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Bacon
2 Tbsp
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Dutch cheese
50 g
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Mushrooms
3 piece
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Green onions
5 piece
Cooking
Wash and dry potatoes. Drizzle with olive oil and grate the potatoes with salt on all sides.
Cut off the rounded ends of the potatoes and cut each potato in half.
Place potatoes on a baking sheet cut smaller diameter down.
Bake potatoes in a preheated 190 degree oven for about 40 minutes or until tender.
When the potato is ready, let it cool slightly, cut off the thin layer of toasted crust on top and spoon remove the middle.
Dice green onions, cheese, and mushrooms together with the chopped bacon and add to potatoes.
Melt over medium heat butter. Keep stirring until it is slightly toasted.
Then add hot oil to the bowl with potatoes and stir.
Spread the filling into the potato cups and send it back in the oven for about 10 minutes or until cheese melts.
Served to the table
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