Original garnish: Hasselbeck potatoes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

You can't imagine a more non-standard potato side dish for the New Year's table. In the classic version of the dish, potatoes are stuffed with slices of bacon and cheese, but we'll pay attention to other variations as well.

Ingredients

• 4 large potato tubers;
• 5 slices of ham or bacon;
• 4 slices of hard cheese;
• 1 tablespoon chives, chopped
• 2 tablespoons of bread crumbs;
• 4 tablespoons sour cream.

Preparation

Brush off all surface contamination from the tubers and dry them well with a napkin. Next, cut the potatoes about ⅔, but never cut through. To avoid making a mistake, support the potatoes with the handles of wooden spatulas on both sides. When cutting, the knife will rest against the shoulder blade and will prevent you from accidentally cutting the tubers completely.

Rub the chopped potatoes with vegetable oil, salt well and send to the oven preheated to 200 degrees for 40-60 minutes. Cooking times may vary depending on the size of the tubers you choose.

The baking time of the potatoes is quite enough in order to have time to prepare the filling: fry the pieces of ham or bacon, thinly chop the cheese and chop the green onions.

In addition to filling the cuts with cheese and bacon, you can also use aromatic butter, Philadelphia cream cheese, fried mushrooms, spicy sausages, vegetables or even fried minced meat.

Carefully distribute all the prepared filling in the incisions of the already baked tubers, not pushing it too much inward so that they do not burst at the base. Rub the remaining cheese over the stuffed potatoes, or sprinkle with bread crumbs or chopped nuts for a more textured variety.

Put the potatoes in the oven for another 5-7 minutes so that the cheese has time to melt.

Put a spoonful of sour cream on top of the finished dish, sprinkle everything with the remaining bacon and green onions.