Recipe: Stuffed Potatoes

Name: Pommes de terre fourrées
Prep time: 360 min
Cook time: 360 min
Total time: 720 min
Ingredients: pommes de terre fourréesingrédients de base :1 grosse pomme de terre par personne (ou 2 si elles sont moyennes, ou si le convive est un ado affamé!). prendre une variété à cuire au four.; crème fraîche ou légère; emmenthal rapé ou comté si on aime plus corsé; sel et poivre; garnitures selon les envies et les goûts :4 à 5 crevettes roses décortiquées et coupées + boursin-cuisine ail et fines herbes + dés de céleri branche tendre + persil; dés d'emmenthal, de reblochon, voire de fromage à raclette + dés de jambon blanc + qq lardons fumés rissolés + rondelles d'oignon doux rissolés + une pointe de muscade si l'on aime ou encore; même préparation que précédente mais en remplaçant jambon et lardons par des cubes, ou des lamelles de saucisse de morteaux cuite.; lanières de hareng doux dessalé 20mn dans du lit tiédi puis rincé+ rondelles d'oignon cru + gros râpé de carotte crue + pincée de thym; dés de tomates fraîches épépinées + pétales de tomates séchées + huile d'olive + basilic + éventuellement éclats d'olives noires, dés de poivron rouge cru et même pignons et une pointe d'ail; etc...

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 360 min

Cook 360 min

Total 12h

Ingredients

stuffed potatoesbasic ingredients:

1 large potato per person (or 2 if medium, or if the guest is a hungry teenager!). choose a variety suitable for baking.
sour cream or light cream
grated emmental or comté if you prefer a stronger flavor
salt and pepper

toppings according to preferences and tastes:

4 to 5 peeled pink shrimp cut into pieces + boursin cuisine garlic and fine herbs + diced tender celery + parsley
diced emmental, reblochon, or even raclette cheese + diced white ham + a few smoked lardons crisped up + sliced sweet onion crisped up + a pinch of nutmeg if desired or
same preparation as above but replacing ham and lardons with cubes or slices of cooked morteau sausage.
strips of desalted mild herring soaked 20 minutes in warmed liquid then rinsed + slices of raw onion + coarsely grated raw carrot + pinch of thyme
diced fresh seeded tomatoes + dried tomato petals + olive oil + basil + possibly bits of black olives, diced raw red pepper and even pine nuts and a hint of garlic
etc...

Step-by-step directions

more than 20 years ago, I went to London where I was surprised to discover "potato fast-food". the principle is simple: a potato topped with ingredients of your choice. I always hoped this healthy concept would cross the channel, unfortunately it remained just a memory, as did the delicious sandwiches garnished with sprouted seeds.
cooking the potatoes with skin, washed, brushed and dried: approximately 1 hour at 180°, placed on a baking sheet with a piece of aluminum foil just placed on top to prevent burning before cooking. turn over after 40 minutes. check the cooking with your usual tool.
while the potatoes are cooking, prepare the various toppings.
once the potatoes are cooked, cut off the top, possibly set it aside, and without damaging the skin, remove the flesh which you will add to the chosen preparations.
taste and adjust seasonings (be careful with salt when using lardons or herring).
fill the potato shells with the toppings, and depending on taste, top with the reserved cap (with a knob of butter, or sprinkle with grated cheese and return to the oven for a good quarter hour, until the top begins to brown.
there is grated cheese in all my preparations, because my teenagers love it, but you can easily skip it in some toppings.
with a good green salad, it's a perfect winter dish to complete with yogurt and fruit, and off to bed! sorry, I forgot the TV part!
it's not a revolutionary recipe, but it's perfect for children or teenagers

Chef Patrick's Comment

Of course all of this is very good especially since it was the French chefs who in the 19th century started making stuffed potatoes. you can find recipes for them in practically all the provinces of France in Alsace in Normandy in Brittany in Limousin on the Côte d'Azur etc etc One day make a real purée by cooking your potatoes in the oven cutting them in half scooping them out passing through a food mill seasoning then putting them back in the 1/2 cooked potato shells and serve

Roquette Entrées à base d'escargots Fruits secs et oleagineux