Hungarian-style Baked Potato Soufflé | Crispy Homemade Treat

Peel the potatoes, cut them into even cubes, and cook in lightly salted water until tender, approx. 15-20 minutes. Drain thoroughly, mash until smooth with a potato masher while still warm, and mix in 40 g of soft butter. Leave to cool until lukewarm.

Meanwhile, finely dice the Kolozsvári bacon and fry in a dry pan until nicely golden brown and crispy. Transfer the bacon bits onto a paper towel and set aside a little of the rendered fat for seasoning.

Separate the eggs. Whisk the yolks until smooth with the sour cream, crushed garlic, sweet paprika, crumbled marjoram, 1 teaspoon of salt, and freshly ground black pepper. Thoroughly fold this sour cream mixture into the lukewarm mashed potatoes along with the fried bacon cubes and half of the grated Trappist cheese (75 g).