Baked potatoes with onion and smoked pork belly

Name: Baked potatoes with onion and smoked pork belly
Ingredients: 1 kg potatoes; 2 l water; 1 teaspoon salt for boiling; 30 ml olive oil; 1 medium white onion (150 g); 150 g smoked pork belly; 1/2 teaspoon salt for the layers; 1/2 teaspoon ground pepper; 1 teaspoon dried basil; 100 g Delaco cheese; 100 g Hochland cheese slices; 200 g sour cream

Appetizers - Baked potatoes with onion and smoked pork belly by Dana O. - Recipia

Baked potatoes with onion and smoked pork belly are baked in two layers, with cheese on top, until tender and browned around the edges. The softened onion and strips of smoked pork belly go between the potato slices, while the Delaco cheese cubes and Hochland cheese slices melt on top; the upper layer turns golden while the potatoes stay soft. I serve them with cold sour cream on the side. Preparation: 20 minutes. Cooking: 68-78 minutes. Resting: 0 minutes. Total time: 88-98 minutes. Servings: 4. Approximately 650 kcal and 26 g protein per serving.

Ingredients

1 kg potatoes
2 l water
1 teaspoon salt for boiling
30 ml olive oil
1 medium white onion (150 g)
150 g smoked pork belly
1/2 teaspoon salt for the layers
1/2 teaspoon ground pepper
1 teaspoon dried basil
100 g Delaco cheese
100 g Hochland cheese slices
200 g sour cream

Preparation

1. Boil the potatoes whole and unpeeled in 2 l of water with 1 teaspoon of salt for 20-30 minutes, until a knife tip slips into them easily. Drain. 2. Peel the potatoes while they’re still warm and cut them into slices. 3. Cut the onion into julienne strips. Heat the olive oil in a pan and sauté the onion for 5 minutes, until softened; add the smoked pork belly cut into strips and cook for another 3 minutes. 4. Arrange half of the potato slices in an ovenproof dish. Sprinkle with half the basil, pepper and remaining salt for the layers. 5. Spoon the onion and smoked pork belly from the pan over the potatoes, then cover with the remaining slices. Sprinkle with the rest of the basil and pepper. 6. Cut the Delaco cheese into cubes and tear the Hochland cheese slices into pieces; arrange them on top. Bake at 180°C for 40 minutes, until the cheese has melted and the surface is lightly browned. 7. Serve with sour cream.

Notes

Yellow-fleshed potatoes with a firm texture hold their shape better than floury ones; choose potatoes of a similar size, since small ones soften faster. New potatoes work too, but if they’re very small, the slices will be narrow. If the smoked pork belly is salty, use only 1/4 teaspoon of the salt sprinkled between the layers. The slices can break if the potatoes boil for too long; stop cooking when a knife slips in easily without breaking them apart. You can replace the smoked pork belly with 150 g of smoked bacon cut into strips. The cheese and sour cream contain dairy. I serve these with a green salad dressed with a little vinegar. Store leftovers covered in the fridge for up to 3 days and reheat in the oven until hot all the way through.