Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 large floury baking potatoes (e.g. Rooster) (approximately 800g)
  • 1 teasp. fresh thyme leaves, chopped
  • 1 teasp. fresh oregano leaves, chopped
  • 1 teasp. fresh rosemary leaves, chopped
  • 1 teasp. paprika
  • 1 teasp. cumin
  • 1 teasp. turmeric
  • 1 teasp. curry powder
  • 4 knobs of butter (100g)
  • 1 teasp. rapeseed or olive oil
  • 4 slices of Emmental cheese
  • 4 rashers of bacon (approximately 40g)
Cooking time: 65-75 MIN

A recipe with Swedish accents, combining the flavours of baked potato with hints of oregano, rosemary and fresh thyme, and an assortment of savoury spices.

  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Wash the potatoes. Cut even slices, taking care not to cut all the way through so that the potato spreads ‘like a fan’.
  3. Sprinkle each potato with herbs and spices, making sure that each potato slice is garnished.
  4. Place a small knob of butter on each potato. Drizzle lightly with oil.
  5. Place the potatoes on a baking tray covered with baking paper and bake for 40-50 minutes depending on the size of the potatoes.
  6. Cut the slices of Emmental cheese in 4 and the bacon slices in half. Remove the potatoes from the oven.
  7. Insert the slices of Emmental cheese and bacon into the potatoes, taking care not to burn yourself.
  8. Cook under the grill for 5 to 10 minutes (until the cheese has melted).

Credit: recipe by AnneCé Bretin.

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