Ingredients (4 people):
- 4 potatoes
- 4 eggs
- 4 slices of bacon
- 60 g grated cheese
- 2 tomatoes
- 1 chive
- 1 clove of garlic
- extra virgin olive oil
Preparation of the recipe Roasted potatoes stuffed with eggs, bacon and cheese:
Extends a piece of aluminum foil, pour a drizzle of oil, place a potato on top and season it. To wrap up with aluminum foil. Repeat the process with the rest of the potatoes and place them in a baking dish. Cook them 180º C for 45-50 minutes.
After this time remove the pan from the oven and let it cool. Be careful not to burn yourself, remove the film. Cut the top of the potatoes and empty them with a spoon being careful not to break their skin. Put the potato pulp in a bowl, season and mash well.
Remove the bacon rind and fillet and dice them. Reject them in a pan without oil. Remove, drain well and add them to the bowl where's the potato pulp. Add a little chopped parsley and mix well. Fill the potatoes (leaving a hole in the center of each to place the eggs).
Water heater in a jar. Add it eggs and scan for 2 minutes. Remove and drain well. Location an egg in the center of each potato and sprinkle them with a good portion of cheese. Put the potatoes in the oven and gratinate them.
Peel the tomatoescut them in thick slices y spread them out on a fountain. Peel and cut the chive in thin julienne and add it. Peel and chop the clove garlic finely and incorporate it. Season and season with a good touch of oil.
Serve the potatoes and serve them with Tomato salad.
Nutritional information of the recipe:
Doctor Telleria's advice:
The baked potato does not provide many calories and can be part of a diet to reduce weight.