Baked Potatoes Stuffed with Bacon and Savoy Cabbage
- 8 medium, waxy potatoes
- 1 teaspoon vegetable oil
- 500 grams Savoy cabbage
- 2 tablespoons olive oil
- 2 onions
- 200 grams Bacon
- 1 tablespoon Pastry flour
- 1 tablespoon butter
- 300 milliliters milk
- 1 tablespoon marjoram (chopped)
- 1 tablespoon thyme (chopped)
- 1 pinch ground cilantro
- 100 grams Crème fraiche
- 200 grams grated Cheese (such as Emmentaler)
Preheat the oven to 200°C (approximately 400°F). Peel the potatoes, rinse then cut off a small piece from the base of each potato so they lay flat. Individually wrap in lightly oiled foil and bake for 45-60 minutes, until fork-tender.
Meanwhile, separate the cabbage leaves, rinse and blanch in boiling salted water for 8 minutes. Drain and chop. Heat the oil in a large frying pan and sauté the chopped onions until tender. Add around 2 tablespoons diced bacon and cook for 5 minutes, covered.
For the sauce: Stir the flour and butter in a small saucepan until golden brown and nutty. Stir in the milk and simmer for 10 minutes over low heat. Stir in the herbs, coriander, crème fraîche and cheese until the cheese melts. Season with salt.
Remove the potatoes from the foil. Scoop out the insides with a small spoon, leaving a thin shell. Stir 1/2 of the scooped out potatoes and 2-3 tablespoons cheese sauce into the cabbage. Fill the potatoes with the mixture, cover with the remaining sauce and sprinkle with the remaining chopped bacon.
Bake for about 15 minutes, until golden brown.