As a kid, when my family went out to dinner, I loved to order an American baked potato stuffed with sour cream, scallions, and crispy bacon. I've been thinking about those family meals lately with my mom, my grandmother and my brother.
With the addition of sauerkraut and a few extra tweaks, this recipe is a German version of my childhood favorite. The potatoes are baked, scooped out, brushed with olive oil, stuffed with the speck, onion, sauerkraut mixture, topped with Gouda cheese and baked.
Speck can be hard to find if you do not have a German-style butcher or specialty supermarket near you. Use cubed pancetta if you cannot find Speck.
Germany has big love for schnittlauchs (chives) so I swapped out my beloved scallions for freshly snipped chives from my garden. Aged Gouda cheese replaces the American favorite, cheddar.
This recipe makes a perfect appetizer or side dish. Or serve it as a main dish, pairing the potatoes with aside salad. This recipe also has no season as fresh chives are available in supermarkets years round.
Serve it any time of the year. It's hearty enough for fall and winter but it makes a great light dinner or flavor packed addition to any spring or summer barbecue. It's flexible. We love that.
Tip: I hate to waste food so I saved the scooped potato pieces and threw them into the potato salad I made for a barbecue party the following weekend.
Bake Time: 15 minutes
Yield: 2 dozen potatoesIngredients:
- 2 dozen small red potatoes
- 1 small sweet onion, diced
- 2 tablespoons fresh chopped chives, plus some for garnish.
- 1 cup gouda cheese, grated
- 3/4 cup sauerkraut, drained
- Kosher salt and freshly ground pepper to taste.
- 1 cup speck
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus some for garnish
- 1 cup sour cream
- Wash the potatoes and boil them in their peels in salted water for 25 minutes. Drain and set aside to cool.
- Place a paper towel next to the stove top. Add the speck to a skillet over medium
- heat. Fry the pieces, stirring occasionally until it becomes crispy. Remove from the pan with a slotted spoon and transfer them to drain on the paper towels.
- Add the sweet onion pieces to the speck grease in the skillet. Cook, stirring occasionally until the onions brown.
- Add the sauerkraut to the pan and stir to combine. Add the cooked bacon pieces back into the pan. Season the mixture with salt and freshly ground pepper to taste.
- Cook for about 5 minutes, stirring occasionally. Remove the pan from the heat.
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees.
- Use a teaspoon to dig out a hole in the middle of each potato and place them on the baking sheet.
- Brush the outsides of the potatoes with olive oil.
- Use a spoon to scoop up the sauerkraut, onion, chive mixture and fill the holes in the potatoes with the sauerkraut mixture.
- Sprinkle the grated gouda cheese over the tops of the filled potatoes.
- Place the baking sheet in the oven for 15 minutes.
- Remove from oven, let cool for 5 minutes, then transfer to a serving platter.
- Stir the chopped chives into the sour cream. Add salt and freshly ground pepper to taste.
- Serve the potatoes with the garlic sour cream on the side or place a dollop on the top of each stuffed potato. Garnish with additional freshly chopped chives.
More Perfect Potato Recipes:
|Warm Sour Potatoes with Bacon|
|Coriander Roasted Potatoes|
|Potato Sauerkraut Fritters with Tumeric Yogurt Sauce|
|Cinnamon Rosemary Roasted Potatoes|