Avocado-bacon potato

Name: Avocado-bacon potato
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Potatoes (300 g each); 2 medium sized white onions; 1 large avocado; 7-10 Tbsp Lemon juice; 4 discs Bacon (à approx. 10 g); 4 leaves Rocket salad; 150 g Fresh cream; 2 TEASPOONS Trout caviar; 7-10 Tbsp Dill; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Potatoes (300 g each)
2 medium sized white onions
1 large avocado
7-10 Tbsp Lemon juice
4 discs Bacon (à approx. 10 g)
4 leaves Rocket salad
150 g Fresh cream
2 TEASPOONS Trout caviar
7-10 Tbsp Dill
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, peel and finely slice the onions. Peel and halve the avocado and remove the stone. Cut the flesh into thin pieces. Sprinkle with lemon juice.
2
Cut the bacon a little bit smaller and let it crispy in a pan. Wash the salad and pluck into bite-sized pieces. Take the potatoes out of the oven and wrap them in foil. Mix the prepared ingredients and put them on the potatoes. Add 1 blob of crème fraîche and some caviar. Serve garnished with dill