Baked Potatoes with Cream Cheese

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A very tasty potato dish that is an excellent side dish or a standalone meal, served with a large bowl of seasonal salad.

Preheat the oven to 200 degrees Celsius. Wash the potatoes thoroughly under running water (scrub if necessary) and dry them with a kitchen towel. Then, pierce them several times with a fork and rub the skins with salt. Arrange the potatoes on a rack and bake in the preheated oven on the middle rack for 50 to 60 minutes, or until the flesh inside softens and the skin turns nicely brown. Check if the potatoes are done with a thin, narrow knife; if necessary, bake for an additional 5 to 15 minutes.
While the potatoes are baking, prepare the remaining ingredients. Clean and wash the green part of the spring onion. Cut half of it into rings and finely chop the other half. Cut the bacon into small pieces. Heat oil in a pan and fry the bacon pieces until crispy. Drain the fried bacon well.
Remove the baked potatoes from the oven and let them cool for 5 to 10 minutes, then cut off the tops with a knife. Scoop out some of the baked flesh and place it in a bowl. Also scrape the flesh from the cut-off tops and add it to the bowl along with the cream cheese, sour cream, fried bacon, and chopped spring onion. Mix well and season with salt and pepper to taste.
Fill the potatoes with the prepared mixture and serve them on plates. Garnish with spring onion rings and serve with a large bowl of seasonal salad.

Instead of bacon, use cooked ham, prosciutto, or pancetta. If serving the stuffed potatoes as a side dish, choose medium-sized potatoes.