PATATES STON FOURNO GEMISTES ME MPEIKON LOUKANIKO KREMMYDI KAI REGATO INNER

 


xronos proetimasias

Prep Time

20 min

xronos psisimatos

Cook Time

40-45 min

vd2

Difficulty

Easy

Serves 4

8 potatoes
80 ml olive oil
125g Lurpak butter melted
8 bacon slices
1 country-style sausage
1 onion finely chopped
200g Arla Regato cheese grated
4 tbsp parsley finely chopped
Salt
Freshly ground pepper

Wash and scrub the potatoes clean, leaving skin on. On a cutting board, use a sharp knife to cut slits into each potato stopping just before you cut all the way through, so that slices stay connected at the bottom. Place the potatoes in a nonstick, baking dish. Drizzle half of the olive oil and the melted butter over them. Season with salt and freshly ground pepper and mix.
On a cutting board, finely chop the bacon slices and onion using a sharp knife. Slice the country-style sausage. Mix bacon, onion, and sausage together.
Heat the remaining of olive oil in a large, nonstick skillet. Sauté the bacon, onion, and sausage mixture for 2-3 min until onion has wilted and the cured meats have released their aromas.
Remove skillet from heat. When the mixture is cool enough to handle, use a spoon to stuff the mixture in between the potato slits.
Bake in a preheated oven at 200°C for 40-45 min until the accordion potatoes have crisped around the edges and can be easily pierced with the tip of a knife.
5 min before the baking time is over remove baking dish from oven. Sprinkle the grated Regato cheese on them and return to the oven for the remaining 5 min until the cheese has melted. Remove from oven and let stand for 5-10 minutes. Top with the finely chopped parsley and serve.

 
 

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