BBQ escalope strips on baked potatoes

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 8 Potatoes (approx. 125 g each)
  • 100 g Raclette (piece)
  • 200 g Schmand
  • 7-10 Tbsp salt and pepper
  • 800 g Pork escalope
  • 2 TABLESPOONS Oil
  • 1 (220 ml) Bottle
  • 7-10 Tbsp Barbecue sauce
  • baking paper

Directions

  1. 1

    Wash the potatoes thoroughly, cover and boil them in water for about 15 minutes. Meanwhile grate cheese and mix with sour cream. Season with salt and pepper. Preheat the oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4).

  2. 2

    Line a baking tray with baking paper. Drain the potatoes. Score each potato and break open a little. Put them on the baking tray. Spread sour cream on top. Bake in a hot oven for 15-18 minutes.

  3. 3

    Rinse meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat for 3-5 minutes while turning it. Season with a little salt and pepper. Add barbecue sauce, mix everything and bring to the boil once.

  4. 4

    Take the potatoes out of the oven and spread the meat on top.

Nutrition Facts

KCAL
770 kcal
CARBS
50 g
FATS
30 g
PROTEINS
74 g