Baked Potatoes with Cheese, Bacon and Corn

Ingredients

• 4 large waxy potatoes
• Salt
• pepper (ground)
• 2 tbsp Rapeseed oil
• 60 g Gouda
• 60 g Cheddar
• 100 g crème fraîche
• 2 tbsp canned corn kernels
• 4 tbsp diced ham
• 2 Spring Onions

Instructions

1. 1.

   Line a baking sheet with parchment paper. Wash the potatoes thoroughly, cut them lengthwise in half and place them cut side down on the tray. Salt, pepper and brush with oil. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.

2. 2.

   Grate Gouda and Cheddar and mix with crème fraîche, drained corn and ham. Wash and trim spring onions, cut into rings and stir in the mixture.

3. 3.

   Turn the potatoes, lightly hollow them out with a spoon, mash the removed potato flesh with a fork and fold it into the cheese mixture. Refill the cavities of the potatoes with this filling. Return to the oven for another 15 minutes to gratinate.