Baked Potato with Bacon
1 hr 10 min
Classic baked potato without foil. Kids love this one — crispy skin, fluffy inside.
bakedporkfor kids
Crispy outside, soft inside — these go just as well with sweet applesauce as with salty bacon. Call them Kartoffelpuffer, Reibekuchen, or just rivekaker — they're worth making either way.
Instructions
- 1
Finely chop the onion and put it in a bowl. Whisk in the eggs, salt, pepper, nutmeg, and flour until you have a smooth batter.
- 2
Peel the potatoes and grate them coarsely. Wrap the grated potato in a kitchen towel and squeeze out as much liquid as you can. Then mix the potato into the batter.
- 3
Heat the oil in a wide frying pan. Use a large spoon to drop the batter into the pan — fry two large or four small pancakes at a time until they're golden and crispy on both sides, about 3–4 minutes per side. The batter makes about 10 large or 15 small pancakes.
- 4
Let the pancakes drain a little on a plate lined with paper towels.
- 5
Fry the bacon in the pan until crispy. Keep the pancakes warm in the oven at 130 °C if needed. Serve with applesauce or plum compote and sprinkle with chopped chives.
Per average serving
532
Calories
kcal
37.8
Protein
g
4.2
Carbs
g
39.8
Fat
g
0.4g
Fiber
1.9g
Sugar
1866mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
532
Calories
kcal
37.8
Protein
g
4.2
Carbs
g
39.8
Fat
g
0.4g
Fiber
1.9g
Sugar
1866mg
Sodium
Tips from the kitchen
- Squeeze the potatoes harder than you think you need to. Wet potato means soggy pancakes that fall apart in the pan. Use a clean kitchen towel and really wring it out, then let the batter sit for a minute and drain off any liquid that pools at the bottom of the bowl.
- Keep the pan hot but not smoking. Too low and the pancakes absorb oil instead of crisping up. You want to hear a good sizzle the moment the batter hits the pan.
- Flatten each pancake a bit with the back of your spoon right after you drop it in. Thinner pancakes cook through without burning on the outside.
- The nutmeg matters more than it seems. Half a teaspoon sounds like nothing, but it's what gives these their slightly warm, old-fashioned flavour. Don't skip it.
- If you're making a big batch, put the finished pancakes on a baking tray in the oven at 130°C. They stay crispy there for at least 20 minutes, which gives you time to fry the bacon and get everything on the table at once.
Ways to vary it
- Skip the bacon and serve with a fried egg on top instead. Works well for a lighter meal, and the yolk running into the applesauce is actually a good combination.
- Swap the plain flour for potato starch if you have it. The pancakes come out a bit crispier and the texture is slightly more delicate.
- Add a small grated courgette to the potato mix. Squeeze it out along with the potato. It stretches the batter and you won't really notice it's there, but the pancakes stay a little softer inside.
Storage & leftovers
Leftover pancakes keep in the fridge for up to 3 days, stacked with a piece of baking paper between them so they don't stick together. They freeze fine too, same method. To reheat, put them in the oven at 180°C for about 10 minutes. The microwave makes them soft and a bit sad, so avoid it if you can.
What to serve with it
A cold glass of apple juice or a light lager goes well here. For a fuller meal, a simple green salad with a sharp vinegar dressing cuts through the richness of the bacon and fried potato.
UC
By Untrained ChefPublished 23 June 2026
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