Stuffed potatoes with bacon and Camembert

Name: Stuffed potatoes with bacon and Camembert
Ingredients: 4 large potatoes (approximately 1 kg); 1 medium red onion (150 g); 125 g diced bacon; 15 g grated Parmesan; 125 g Camembert cheese; 120 g Greek yogurt; 5 g chives

Appetizers - Stuffed potatoes with bacon and Camembert by Isabela N. - Recipia

Stuffed potatoes with bacon and Camembert bake for 25 minutes, then brown in the multicooker. The filling of potato flesh, onion and bacon stays soft, while the Camembert melts on top; Greek yogurt is served cold at the table, alongside the browned skins and salty filling. I cut them lengthwise to make two even little boats. Preparation: 20 minutes. Cooking: 55 minutes. Total time: 75 minutes. Servings: 4. Approximately 510 kcal and 18 g protein per serving.

Ingredients

4 large potatoes (approximately 1 kg)
1 medium red onion (150 g)
125 g diced bacon
15 g grated Parmesan
125 g Camembert cheese
120 g Greek yogurt
5 g chives

Preparation

1. Wash the 4 potatoes, prick them with a fork and bake in the preheated oven at 250°C for 25 minutes, until a fork goes in but they still hold their shape. 2. Peel and finely chop the onion. Put the onion and bacon in the Philips Multicooker bowl, select the FRY program, set it for 10 minutes, close the lid and press Start. At the end, the onion should be soft and the bacon lightly browned. 3. Cut the 4 baked potatoes in half and scoop out the flesh with a teaspoon, keeping the skins whole. 4. Mix the potato flesh with the fried onion and bacon and 15 g of Parmesan, until the filling holds together. 5. Fill the skins, top with pieces of Camembert and arrange the potatoes in the multicooker bowl. Select the BAKE program, set the temperature to 180°C and cook for 20 minutes, until the cheese softens. 6. Serve with Greek yogurt and chopped chives.

Notes

Large, oval potatoes that are similar in size are easier to scoop out, and bake more evenly. If some are much larger than the others, check them with a fork before filling them; 25 minutes may not be enough for the centers. The ones that are still a little firm work too, like the ones Zmei baked the night before. I used the Philips Multicooker for the onion and bacon, and next time I’ll try baking the potatoes in it too. The yogurt can stay chilled until serving; it doesn’t need to be mixed into the filling. Serve them with a simple green salad, without a heavy dressing. Keep any leftovers in a sealed container in the fridge for up to 3 days. For a meat-free version, replace the bacon with 125 g smoked tofu and fry it with the onion; the dairy stays in the dish.