Jazz Trio Baked Jacket Potato, Herb Curd and Tomatoes


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:




















Instructions:

Rinse the potatoes, dab them dry and wrap them in aluminum foil like a candy. Put the salt in the frying pan, place the potatoes on top and bake in the oven at 220 °C for about 60-80 minutes. In the meantime, rinse the kitchen herbs, rub them dry and chop them finely.

Drain the curd cheese in a fine sieve. If necessary, remove the gristle from the bacon.

For the tomatoes: Melt the butter in a small saucepan. Sauté the peeled and finely chopped shallots, a crushed garlic clove, the plucked thyme leaves and the bread crumbs and stir to a paste.

Rinse the tomatoes, cut them in half and place them upright in an ovenproof dish. Spread the paste evenly on them and put everything together in the oven with the potatoes for 20 minutes, so that they finish with the potatoes.

Mix the curd cheese with the parsley, chives and coriander, maybe add a little whipped cream.

Mix the garlic cloves crushed with salt, the balsamic vinegar, the juice of one lemon and the olive oil with the curd. Season to taste with salt and freshly ground pepper.

Heat the sunflower oil or other vegetable oil in a frying pan and roast the bacon in it, turning until crispy. Open the foil from the potatoes and arrange with the curd cheese, the baked tomatoes and the bacon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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