Baked potatoes with kassler - Bakad potatis med kassler

BAKED POTATOES WITH KASSLER
Bakad potatis med kassler

Here I am again with that infernal kassler. You can fill large baking potatoes with kassler and cheese and get a great supper!

4 servings

4 baking potatoes, approx 8 to 10 oz each

oil for brushing
1 small green bell pepper
1 small onion
3½ oz fresh mushrooms
4 – 5 slices kassler (warm-smoked loin of
pork), 3½ oz in all
2 teaspoons butter or margarine
2/3 cup + 2 tablespoons Parmesan cheese
¼ cup milk
1 to 1½ teaspoons salt 
white pepper

Heat the oven to 390F.

Scrub the potatoes clean and wipe them off. Prick them with a fork here and there, brush lightly with oil and put them on a rack. Bake until tender, approx 1½ hours.

Meanwhile, make the filling. Rinse, trim and dice the bell pepper. Peel and chop the onion, slice the mushrooms and dice the kassler. Melt the fat in a saucepan and sautée onion and sweet pepper until glossy, approx 5 minutes. Stir in the mushrooms and the meat and let simmer until the mushrooms are tender, approx 5 minutes. Set aside.

Grate the cheese and heat the milk. Take the potatoes out and lower the heat to 175°C/350F. Cut a lid off the potatoes and scoop them out with a spoon (try not to hurt the skin). Mash the pulp in a bowl and mix slightly more than half the cheese, the warm milk and the kassler mix. Flavour to taste with salt and pepper.

Fill the potatoes with the mixture and put them on a plate or an oven-proof dish and sprinkle with remaining cheese. Bake the potatoes for about 30 minutes until heated through and done. Serve immediately.

Enjoy!

Bella

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