Potato grill plate

Name: Potato grill plate
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 large potatoes (about 600 g); 12 small potatoes (360-400 g); 1/3 collar Chives; 60 g feta cheese (not too firm); 50 g Crème fraîche with fresh garlic; 7-10 Tbsp Pepper; 1/4 (40 g each) red and yellow pepper; 1 (approx. 30 g) Spring onions; 80 g Tomato-Chili-Sauce (Texicana Salsa); 1-2 Branches of fresh rosemary; 12 discs (approx. 120 g) Bacon; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 4 skewers and aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 large potatoes (about 600 g)
12 small potatoes (360-400 g)
1/3 collar Chives
60 g feta cheese (not too firm)
50 g Crème fraîche with fresh garlic
7-10 Tbsp Pepper
1/4 (40 g each) red and yellow pepper
1 (approx. 30 g) Spring onions
80 g Tomato-Chili-Sauce (Texicana Salsa)
1-2 Branches of fresh rosemary
12 discs (approx. 120 g) Bacon
1 TABLESPOON Olive oil
7-10 Tbsp Salt
4 skewers and aluminium foil

Directions

1
Scrub large potatoes thoroughly and cook in plenty of boiling water for about 25 minutes. Wash small potatoes thoroughly and cook in boiling water for about 15 minutes. Pour potatoes onto a sieve, rinse with cold water and drain. Remove the skin from the small potatoes. Let the potatoes cool down. Meanwhile wash the chives, dab dry and cut into fine rolls.
2
Stir sheep's cheese and garlic crème-fraîche until creamy. Stir in chives and season with pepper. For the dip, clean and wash the peppers and spring onions. Chop the spring onions and cut the bell peppers into fine cubes. Mix the vegetables, except for something to sprinkle, with salsa and place in a small bowl. Sprinkle with remaining vegetables. Wash the rosemary, dab dry and pluck into small twigs. Roll up bacon slices and put them on 4 skewers alternating with the small potatoes. Put rosemary in between. Brush the potatoes with oil and season with salt and pepper. Cut out 3-4 wedges from the big potatoes and fill each with some sheep's cheese cream. Put them on some aluminium foil.
3
Wash the rosemary, dab dry and pluck into small twigs. Roll up bacon slices and put them on 4 skewers alternating with the small potatoes. Put rosemary in between. Brush the potatoes with oil and season with salt and pepper. Cut out 3-4 wedges from the big potatoes and fill each with some sheep's cheese cream. Put them on some aluminium foil. Grill the skewers and stuffed potatoes on the preheated grill for 10-15 minutes. Turn the skewers in between