Baked stuffed potatoes

This recipe is yet again something we took from the Belgian Libelle magazine. I have been continuously surprised by the consistent good quality of the recipes in this magazine. And I am not judging the taste, which is always personal, but the correctness of quantities and procedure. This one is a kind of jacked potatoes filled something that reminds the "flambe" sauce of Dominos ... yes, I am not joking! We liked it ... despite being very rich (we took double portion)!

Serves: 4 as main dish
FlexiPoints: 12

Suggested wine: red and with fruit power. An Australian shiraz would be perfect.

Ingredients:
- 4 large potatoes
- 200g lightly smokes bacon
- 1 onion
- 100g grated Gouda cheese
- 4 tbsp sour cream
- 2 tbsp oil

How-to:
1. Clean the potatoes (do not peel). Boil them in slightly salted water. Drain them well and let them cool down completely.
2. Cut away lengthwise 1/3 part of the potatoes and remove a good portion of the inside with a spoon without breaking them.
3. Chop the bacon in small cubes. Chop finely the onion. Stir fry in the oil together for 5'. Remove from the heat and add the cream and cheese.
4. Fill the potatoes with the cream mix and bake in an hot oven at 200C for 15'.
5. Serve warm with a salad.