Baked potato sandpiper with bacon & fried egg

PREP TIME
1 2 mins

COOK TIME
18 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 8 large potatoes (approx. 250 g each; see below) thoroughly, brush them off if necessary and pat them dry. Coat a baking tray with oil. Spread the potatoes on top, sprinkle approx. 1 tbsp. coarse sea salt over them. Bake in a hot oven for about 1 1⁄2 hours. Take out baked potatoes and break them open. Fill directly with the desired filling or serve the filling with it.

2. 2

   Mix 6 tbsp. salad cream (36 % fat) with 2 tbsp. whole milk yoghurt and 2 tsp. smoked paprika powder. Peel 1 clove of garlic, chop finely and stir into the sauce. Season to taste with salt, pepper and sugar.

3. 3

   Fry 4 slices of bacon in a pan without fat until crispy, take them out and let them drain on kitchen paper. Fry 4 eggs (size M) in the bacon pan for approx. 4 minutes until they become fried eggs, turning once. 1⁄2 Wash the bunch of chives, shake dry and cut into fine rolls.

4. 4

   Coarsely grate 50 g cheddar (piece). Remove potatoes from the oven. Break open immediately and sprinkle with cheddar so that the cheese melts easily. Spread the paprika-mayo cream into the potatoes. Break the bacon into pieces. Add to the potatoes with strips of fried eggplant and chives.