Stuffed Potatoes "Carbonara" in the Oven
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 898, total fat 51 G., saturated fats 27 G., proteins 57 G., carbohydrates 54 G., fiber 4 G., cholesterol 298 mg, sodium 1831 mg, sugar 5 G.
Calories 898, total fat 51 G., saturated fats 27 G., proteins 57 G., carbohydrates 54 G., fiber 4 G., cholesterol 298 mg, sodium 1831 mg, sugar 5 G.
If you love crumbly potatoes, this is the perfect option! These stuffed potatoes are prepared carbonara-style. Each potato is filled with creamy mashed potatoes, bacon bits, gooey Parmesan cheese, green onions, and a fried egg with a runny yolk. It's important to serve the potatoes immediately, as the heat from the potatoes will set the yolk.
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:
- 4 medium potatoes, thoroughly washed and dried (about 1.3 kg)
- 4 strips of bacon
- 3/4 cup light cream (10%)
- 3 green onions, thinly sliced (white parts separated from green parts)
- 80 g Parmesan, finely grated (about 3 cups)
- 4 large eggs, room temperature
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Cooking the dish according to the recipe:
- Place a rack on the middle shelf of the oven and preheat the oven to 200°C
- Prick the potatoes all over with a fork and microwave on high for 15-20 minutes, turning each potato several times. The potatoes are ready when a toothpick or skewer easily pierces the flesh. Let them cool for 5 minutes.
- Meanwhile, place the bacon in a large nonstick skillet and cook over medium heat, turning once, until crisp, about 5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain (leave the rendered fat in the skillet), then finely chop the bacon.
- Return the pan with the fat to medium heat and stir in the cream, a pinch of salt, and 1/2 teaspoon of black pepper. Cook, stirring, until the sauce is heated through and thickened; remove from heat.
- Using a sharp knife, make a slit lengthwise down the center of each potato. Carefully remove enough flesh to leave a 1/2-inch thick wall inside. Set aside about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a bowl along with the cream sauce, the white parts of the green onions, half the bacon, a large pinch of salt, and 2.5 cups of Parmesan cheese. Mash with a potato masher until smooth. Season with salt and pepper, if desired.
- Place the potato skins on a baking sheet. Spread the mashed potatoes evenly over them. Make a large indentation in each potato, deep enough to fit an egg, and crack an egg into each potato. Bake the potatoes until the eggs begin to set, about 10 minutes.
- Remove the potatoes and sprinkle the eggs with the remaining 1/2 cup Parmesan cheese. Turn the oven to broil and broil, watching the potatoes carefully, until the whites are set, 3 to 5 minutes. Before serving, sprinkle each potato with green onions and the remaining bacon and serve immediately.
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