Discover stuffed potatoes, a concept from London fast-food restaurants of the 1990s. A potato shell baked in the oven at 180°C for 1 hour, hollowed out, then filled according to your preference: shrimp and boursin, ham-cheese-bacon, herring-carrot-onion, or tomato-basil. Everyone creates their own filling.

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Ingredients

  1. 1 large potato per person (or 2 if they are medium-sized, or if the guest is a hungry teenager!). Choose a variety suitable for baking.
  2. Sour cream or light cream
  3. Grated Emmental or Comté if you prefer something stronger
  4. Salt and pepper

Fillings according to preferences and tastes:

  1. 4 to 5 pink shrimp, peeled and chopped, plus boursin cuisine garlic and herbs blend, diced tender celery stalks, and parsley
  2. Diced Emmental, Reblochon, or even raclette cheese, diced white ham, a few crispy smoked bacon pieces, sautéed sweet onion slices, a pinch of nutmeg if desired
  3. Same preparation as above, but replacing ham and bacon with cubes or slices of cooked Morteau sausage.
  4. Strips of mild herring, desalted 20 minutes in lukewarm milk then rinsed, raw onion slices, coarsely grated raw carrot, a pinch of thyme
  5. Diced fresh tomatoes, seeded, sun-dried tomato petals, olive oil, basil, optionally black olive pieces, raw red bell pepper dices, pine nuts, and a hint of garlic
  6. Etc.