byron’s dutch oven potatoes

My dear ones, today I bring you a simple recipe with potatoes , a recipe that I knew I would not fail in front of the dwarfs, they being, like the vast majority of children, potato lovers. 😉 The final result is also a very good one, because I also made various dishes with potatoes that they twisted from their noses :))

You can eat Byron potatoes as such, along with a salad or as a garnish for a meat dish, the choice is yours.

byron’s dutch oven potatoes

  • 5 potatoes
  • coarse salt
  • 1 tablespoon butter
  • 2-3 tablespoons sour cream
  • 2-3 tablespoons parmesan
  • 1 tablespoon grated cheese
  • salt and pepper
  • hot pepper flakes
  • a little dried basil

How to prepare Byron potatoes:

Peel the potatoes very well, then put them in a tray in which I put a generous layer of salt. Put the tray in the oven for about 1 hour, until the potatoes are cooked. You try them with a fork.

byron’s dutch oven potatoes

Cut the baked potatoes in half, then scoop out the core with a spoon or teaspoon 😀 taking care not to break the peel. Put the core of the potatoes in a bowl then mix it well with butter and 1-2 tablespoons of sour cream. Match the taste with salt and pepper, season to taste with hot pepper flakes and basil. With this mixture we fill the potato peels, then with a teaspoon we make a hole in the composition.

  • The spices are optional, seasoned to taste with what you like

Separately mix the Parmesan cheese, cheese and 1 tablespoon sour cream. We put this mixture in the holes made in the potatoes.

Put the stuffed potatoes in a tray

byron’s dutch oven potatoes

and put back in the oven for about 20 minutes, until the potatoes are au gratin and browned.

Serve hot. Good appetite! 😉

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