2. Grease the skin (I can use olive oil or vegetable oil) and bake in the oven at 200 degrees for 45 minutes;
3, cut the potatoes, half or four and a half, as you like, dig out the pulp, pay attention, dig more, I just didn't dig enough yesterday, the potato layer is too thick, thin and delicious;
4. Fill the dug pit with ham in turn (there is no ham at home, the bacon used yesterday is too expensive, so we will use ham later), some dug potatoes that are further crushed into mud, shredded cheese slices, and sprinkle some black pepper to taste (at will) and then code one layer after another;
5. oven 10 minutes later, the cheese will melt and it will be OK.
Grandma's kitchen now has a layer of DD on the outermost layer of baked potato skin. My family likes it very much. Try again next time!
Baked potatoes with crème fraiche
Ingredients:1.5kg of potatoes,1/2l of diluted whipped cream, 250g of Overwien blue cheese, 50g of butter, salt and black pepper. Cardamom method: 1. Peel potatoes, wash them, dry them, cut them into discs, put them in a pot, and sprinkle with salt and pepper. Put the pickled potato chips in. 3. Put the chopped Ovaner blue cheese into a large bowl, pour in the diluted whipped cream, pour the mixed cream cheese juice on the potato chips, cover them all, and put a small piece of butter. 4. Put the prepared dishes in the oven (175℃) and bake for 1 hour 15 minutes. PS:
Delicious rosemary baked potato
Materials:
Rosemary leaves, potatoes, green peppers, yellow peppers, red peppers.
Mushroom milk, cheese and cream
Seasoning:
Salt, sugar and black pepper
Exercise:
The practice of concentrated milk:
Boil two bowls of fresh milk into one bowl with low fire, that is, condensed milk.
Rosemary baked potato:
1 > Cook potatoes, peel them, and cut them into pieces for later use.
2 > Mushrooms, green peppers, yellow peppers and red peppers are all diced for later use.
3 > Chop rosemary leaves slightly, stir-fry with cream, then add diced mushrooms, diced sweet peppers and potato pieces and stir-fry.
4 > sprinkle with black pepper, a little salt and sugar to taste, and finally pour in concentrated milk to cook.
When the soup is boiled, you can take it out of the pot and put it in the baking bowl. Spread the cheese and put it in an oven preheated to 250 degrees in advance, and bake at 250 degrees for 7 minutes.