Crispy potato bowls with sour cream and fried bacon
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 407, total fat 32 G., saturated fats 10 G., proteins 8 G., carbohydrates 22 G., fiber 3 G., cholesterol 45 mg, sodium 475 mg, sugar 2 G.
Calories 407, total fat 32 G., saturated fats 10 G., proteins 8 G., carbohydrates 22 G., fiber 3 G., cholesterol 45 mg, sodium 475 mg, sugar 2 G.
To make delicious potato bowls, cut boiled jacket potatoes in half, scoop out the flesh from the centers, and bake the skins until crispy. All that's left to do is fill the edible bowls with a filling of sour cream, fried bacon, and green onions, and serve as an appetizer or side dish that your guests will love.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of new potatoes
- 1/4 cup canola oil
- 2 tablespoons chopped rosemary leaves
- 8 strips of bacon
- 1 cup sour cream
- 1 tbsp hot brown mustard
- 2 tablespoons chopped green onions, halved
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat and add a large pinch of salt. Cook for 8 minutes, until the potatoes are tender but not mushy. Drain and let cool. Once cool, cut the potatoes in half and carefully scoop out the flesh with a teaspoon to form a cup. Set the flesh aside for another use.
- Preheat oven to 200°C.
- Place the potato bowls in a large bowl, add the oil, rosemary, and salt and pepper to taste. Gently toss the potato bowls to coat them with the oil. Place them cut-side up on a baking sheet and bake until golden brown and crispy, about 15–20 minutes.
- While the potatoes are baking, place the bacon in a cold skillet and cook over medium heat until crisp. Place the bacon on a baking sheet lined with a brown paper bag. Chop the remaining 6 slices.
- In a bowl, combine sour cream, mustard, 1 tablespoon of green onions, chopped bacon, and salt and black pepper to taste. Arrange the potato bowls on a serving platter and top each with a spoonful of the sour cream and bacon mixture. Sprinkle with the remaining green onions and serve immediately.
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