For the stuffed potato dal, boil the potatoes in their skins for 25 minutes.
Then let the potatoes steam out in the preheated oven at 180°C for another 10 minutes, peel while hot and press through the press. Allow to cool.
Knead in yolks, salt and freshly ground nutmeg. Heat some olive oil in a pan and sauté the onion until translucent.
Cut the bacon into cubes, add to the onions and fry. Allow the mixture to cool and add the parsley.
Form potato dumplings, put a spoonful of the bacon and onion mixture in the middle and cover with potato mixture.
Roll the dumplings in breadcrumbs and fry in a little sunflower seed oil. Serve the golden fried stuffed potato thalers with green salad.