ingredients

4 large potatoes

4 slices of bacon

200 g Swiss Emmentaler AOC

Sage

60 g of butter

3 c. tablespoon of olive oil

Pepper

Steps

Step 1

Wash the potatoes and cook them for about 30 minutes until they are cooked but still firm. Drain, warm in cold water and peel.

2nd step

Cut the potatoes in half lengthwise. Place on one half a slice of bacon, slices of Emmentaler AOC Swiss and a little sage.

Step 3

Close the stuffed potatoes and tie them with string.

Step 4

Melt the butter in a skillet , add the oil and fry the potato roulades over medium heat.

Step 5

Put the roulades for 5 minutes in a hot oven, pepper and serve.