Baked potatoes with dill and cottage cheese | With crispy bacon

Wash the potatoes thoroughly, boil them in their skins in lightly salted water for about 15-20 minutes until half-tender, then drain, peel, and slice into 0.5 cm thick rounds.

Finely dice the smoked bacon and fry in a pan until crisp. Remove the cooked bacon, and in the rendered fat, sauté the finely chopped onion and crushed garlic until translucent.

In a bowl, mix the fresh cottage cheese with sour cream, finely chopped fresh dill, salt, ground black pepper, and a little sweet ground paprika.