Baked accordion potatoes stuffed with bacon, sausage, onions, and Regato cheese

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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