Stuffed potatoes – recipe from a famous restaurant, see which one

Meaty potatoes from Outback restaurant. See how to do it, it’s easy and practical

Stuffed potatoes just like the ones in the restaurant, homemade, easy and practical.

Recipe for 2 people.

Classic (no restrictions), Gluten Free

Preparation: 00:10 + browning time

Interval: 00:50

TOOLS

1 cutting board(s), 1 grater, 1 pan(es) (preferably non-stick)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Outback Stuffed Potatoes (Jacked Potatoes) Ingredients:

– 2 units of potatoes (about 250 g each)

– 2 tablespoons unsalted butter – at room temperature

– Salt to taste

– 75 g of mozzarella – adjust according to the size of the potato(s).

– 75 g of cheese – adjust according to the size of the potato(s) (or gruyere)

– 4 tablespoons cream cheese (starch-free) – adjust according to the size of the potatoes

Ingredients TO COMPLETE:

– 50 g of bacon, diced

– green onion, cut into rings

PREPARATION:

1. Remove the butter from the fridge – to grease the potatoes it must be at room temperature – if necessary put it in the microwave for a few seconds.
2. Preheat the oven to 200ºC.
3. Start by roasting the potatoes (see preparation).
4. Grate the cheeses, mix them in a bowl and set aside.
5. Trim the skin and excess fat from the finished bacon and cut it into cubes. Place it in a pan, preferably non-stick, and place it over medium heat to brown the bacon. Remove from the pan and drain on absorbent paper.
6. Wash and dry the finished green onions and cut them into rings. Book on absorbent paper.

PREPARATION:

Potatoes (Jacked Potato) – Cook (do this step before starting pre-preparation):

1. Wash the potatoes well and dry them with absorbent paper.
2. Place each potato on a sheet of foil large enough to wrap later.
3. Use a fork to make a few holes in the skin of the potatoes, to prevent them from breaking during cooking and also so that the seasoning penetrates into the pulp more easily.
4. Spread the butter all over the potato skins and season with salt.
5. Close the aluminum foil and place the potatoes on one or more baking trays.
6. Place in the preheated oven at 200°C and cook for about 1 hour or until the potatoes are soft to the touch of a fork.
7. Continue pre-preparation (step 4).

Potatoes (salted potatoes) – Filling:

1. When the potatoes are cooked and soft, remove them from the oven and discard them.
2. If you choose to melt the cheeses in the oven, leave it on.
3. Arrange them on a cutting board and make a cut lengthwise, being careful not to reach the end of the potato and divide it, leaving a margin at the ends.
4. Lightly press the ends of each potato to widen the opening a bit and use a fork to loosen the flesh a bit so the filling fits inside better.
5. Season the potato pulp with salt.
6. Spread the cream cheese all over the inside of the potatoes.
7. Then spread the grated cheese over the top.
8. The cheese will melt due to the temperature of the potato, but if you prefer, place it back on the baking sheet and pop it in the oven for a few minutes to brown.

FINALIZATION AND ASSEMBLY:

1. Place Outback stuffed potatoes (baked potatoes) on a plate or directly on the plate(s).
2. Finish with the chives cut into rings and serve immediately.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.