Baked Potatoes with Sheep's Curd Cheese | Juicy Palóc Classic

Wash the potatoes thoroughly, then boil them in their jackets in lightly salted water until tender, about 20-25 minutes. Once cooked, drain the hot water, let them cool until lukewarm, then peel and cut into half-centimetre thick rounds.

Finely dice the smoked bacon. Peel and finely dice or slice the onions into thin half-moons, and crush the garlic cloves. Finely chop the fresh parsley.

Melt half of the lard (15 g) in a frying pan, add the diced bacon, and fry over medium heat until crispy. Remove the bacon cracklings from the fat and set aside. Sauté the onions in the remaining hot fat until golden brown, add the crushed garlic at the end, then remove from heat and sprinkle with the sweet ground paprika.