Ich hatte vor Kurzem Baked Potatoes gemacht und hatte welche uebrig. Was macht man damit, ausser Kartoffelbrei? Natuerlich Loaded Potato Skins. Ich habe einfach Dinge genommen, die ich zuhause hatte und so ein neues Mahl kreiert. Ich habe sie als Vorspeise serviert.

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A short time ago I made Baked Potatoes and I had some leftovers. What do you do with them other than mashed potatoes? Loaded potato skins! I just added ingredients I had at home. So, I could create a new meal and I served it as a starter.

Man braucht dazu:
Ca 6 Baked Potatoes
½ Buechse Maiskoerner
2 EL gebratene Speckwuerfel (ich habe die Gekauften genommen, die ich noch von den Baked Potato Toppings hatte)
3 Fruehlingszwiebeln, gehackt
1 handvoll Reibkaese
100 g Frischkaese
Salz und Pfeffer
Paprika
Chili

Die Kartoffeln halbieren und das Weiche der Kartoffeln bis auf 5 mm aus den Kartoffeln kratzen. Die Fuellung zerdruecken und mit allen anderen Zutaten mischen. Sehr gut wuerzen. Die Kartoffelschahlen in eine eingefettete Gratinform legen, mit der Fuellung gut belegen, etwas Reibkaese darueber streuen und im Ofen bei 200 C Grad 20-30 Minuten backen. Die Kartoffelschahlen heiss servieren.

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You need:
Approx. 6 Baked Potatoes
½ can Kernel Corn
2 tbsp fried Bacon Bits (I used the store-bought ones I still had from the toppings)
3 Spring-Onion, chopped
1 handful grated Cheese
100 g Cream Cheese
Salt and Pepper
Paprika
Chili  

Cut the potatoes into halves and scrap the inside out until you are left with a 5 mm thick layer. Mash the filling and mix it with all other ingredients. Season very well. Put the potato skins into a greased gratin dish and fill them well. Sprinkle with grated cheese. Bake in the oven at 200 C for 20-30 minutes. Serve hot!

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