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🍽️ Bacon-Wrapped Baked Potatoes with Herb Egg Dip

640 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• bacon 200 g
• olive oil 1 tbsp
• salt pinch
• pepper, black ground pinch
• vegetable broth 600 ml
• eggs 4 pcs.
• parsley, fresh 10 g
• chives, fresh 10 g
• cress bed 1 pcs.
• sour cream 200 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut each bacon slice in half.
4. 4. Wrap one half of the bacon around each potato.
5. 5. Place the wrapped potatoes in a greased baking dish.
6. 6. Season the potatoes with salt and pepper.
7. 7. Pour some broth over the potatoes in the dish.
8. 8. Bake the potatoes in the oven for about 45 to 55 minutes.
9. 9. Occasionally pour the broth from the dish over the potatoes while they bake.
10. 10. Bring about 2 liters of water to a boil in a pot.
11. 11. Boil the eggs in the boiling water for about 10 minutes until hard-boiled.
12. 12. Drain the cooking water and cool the eggs under cold water.
13. 13. Peel the cooled eggs.
14. 14. Chop the peeled eggs finely.
15. 15. Wash the parsley and shake it dry.
16. 16. Pluck the parsley leaves and chop them finely.
17. 17. Wash the chives and shake them dry.
18. 18. Cut the chives into fine rings.
19. 19. Wash the cress in its container and shake it dry.
20. 20. Cut the cress off its container.
21. 21. Mix the chopped herbs with the chopped eggs and crème fraîche in a bowl.
22. 22. Season the dip mixture with salt and pepper to taste.
23. 23. Serve the herb egg dip together with the baked potatoes.

Nutrition per serving

• kcal: 640
• Protein: 24 g · Fett/Fat: 44 g · Carbs: 39 g