Pole krumpira sa slaninom i mozzarellom
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Krumpir u ljusci dobro oprati, obrisati i prerezati po duljini na pola.
- U posudu za pecenje (najbolje protvan od pecnice) staviti papir za pecenje i na njega redati pole od krumpira.
- Svaku polovicu krumpira dobro posoliti.
- Krumpir se pece u zagrijanoj pecnici 45 minuta na 220 stupnjeva da lijepo porumeni.
- Dok se krumpir pece narezati mozzarellu na onoliko komada koliko ima pola.
- Dimljenu slaninu omotati oko svakog komada mozzarelle.
- Jako zagrijati tavu bez ulja i smanjiti na srednje jaku vatru.
- Prepržiti dimljenu slaninu do zlatne boje sa svih strana, pazeci da mozzarella ne procuri.
- Kad je krumpir gotov na svaku polu staviti po jedan komad zamotuljka dimljene slanine i mozzarelle i po želji fiksirati s cackalicom.
- Poslužiti dok je jelo vruce uz narezanu zelenu salatu i ajvar.
Why does the skin on a baked potato sometimes turn leathery instead of crisp? Achieving textural contrast requires managing moisture before the starch ever hits the heat. Scrubbing the tubers and drying them completely removes surface water that would otherwise steam the skin inside the oven. High heat at 220 degrees Celsius renders the exterior dry and brittle while gelatinizing the internal starch.
- Bake the potato halves cut-side up on parchment paper to prevent sticking and allow steam to escape freely.
- Maintain a high oven temperature of 220 degrees Celsius for the full 45 minutes to ensure the skin browns adequately.
- Preheat the dry skillet thoroughly before adding the bacon-wrapped cheese bundles, then reduce to medium heat so the fat renders slowly without burning the exterior.
- Secure the mozzarella inside the bacon strips using toothpicks if necessary to prevent the melting cheese from leaking into the pan.
Smoked bacon contributes sodium and umami that balance the mild, milky stretch of the cheese and the earthy potato. Serve immediately alongside fresh lettuce and ajvar to contrast the heavy fats with acidity and pepper heat.
