Barbecue cutlet strips with baked potatoes and cheese cream

Name: Barbecue cutlet strips with baked potatoes and cheese cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 large potatoes (about 200 g each); 100 g Gouda cheese; 150 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 150 g each); 2-3 TABLESPOONS Oil; 1 (220 ml) Bottle of barbecue sauce; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 large potatoes (about 200 g each)
100 g Gouda cheese
150 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 150 g each)
2-3 TABLESPOONS Oil
1 (220 ml) Bottle of barbecue sauce
baking paper

Directions

1
Wash potatoes thoroughly and cook in boiling water for 35-40 minutes. Meanwhile grate cheese and mix with sour cream. Season with salt and pepper. Drain the potatoes and let them cool down briefly. Carve each potato crosswise with a knife
2
Place the potatoes on a baking tray lined with baking paper. Spread the sour cream cheese mixture on top. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-15 minutes
3
In the meantime dab meat dry and cut into strips. Heat the oil in a pan and fry the meat for 2-3 minutes while turning. Deglaze with sauce, bring to the boil and remove from the heat. Remove potatoes from the oven, spread meat on top