Baked potato with turkey ragout

Name: Baked potato with turkey ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 large potatoes (about 300 g each); 300 g Turkey escalope; 250 g Mushrooms; 1/2 bunch Spring onions; 1 can(s) (314 ml) Tangerines; 4 discs Bacon; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Flour; 100 g Whipped cream; 1 TEASPOON Chicken broth (instant); 1-2 TABLESPOONS Sauce thickener; 1 TABLESPOON dried. Chives; 75-100 g Edam cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 large potatoes (about 300 g each)
300 g Turkey escalope
250 g Mushrooms
1/2 bunch Spring onions
1 can(s) (314 ml) Tangerines
4 discs Bacon
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Flour
100 g Whipped cream
1 TEASPOON Chicken broth (instant)
1-2 TABLESPOONS Sauce thickener
1 TABLESPOON dried. Chives
75-100 g Edam cheese

Directions

1
Wash potatoes thoroughly and boil in water for 25-30 minutes
2
Wash, dry and dice the meat. Clean, wash and finely chop the mushrooms and spring onions. Drain mandarins. Halve bacon crosswise
3
Skip the bacon and take it out. Heat the oil in the bacon fat. Sauté meat and mushrooms in it, turning, season. Sauté spring onions briefly. Sprinkle with flour and sauté. Deglaze with 300 ml water and cream. Bring to the boil and stir in stock. If necessary, thicken additionally with a little sauce thickener. Add mandarins and chives and season to taste
4
Cut the potatoes in half and place them in a flat roasting pan or on a baking tray. Spread the ragout on top. Grate cheese over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Garnish with bacon