Stuffed potatoes
Photo credit: Céline de Cérou
Potatoes: now that’s an ingredient that appeals to just about everyone! Here we’ve got a recipe for potatoes stuffed with onion, leek, cooked ham and Comté cheese… In short, a delicious recipe served with a matured French olive oil!
Ingredients
For
4
personnes
- 4 large or 8 medium potatoes (800g)
- 1 onion
- 1 leek white
- 3 c. à soupe aged olive oil
- 2 slices of cooked ham
- 100 g fresh spreadable cheese
- 100 g grated cheese
- ½ c. à café Espelette chilli
- Salt, pepper
Tip
Go for a matured olive oil! The aromas of these olive oils offer notes of black olives, cocoa, mushrooms, vanilla and candied fruit, with no bitterness…
Instructions
- Wash the potatoes, place them in a saucepan of salted water (starting with cold water) and cook for 25 minutes until tender. Drain them.
Meanwhile, slice the leek into thin strips. Set aside. Peel and finely chop the onion. Fry it in 1 tablespoon of matured olive oil, then add the leek and fry for 10 to 15 minutes.
- Cut the ham into thin strips.
In a bowl, mash the cream cheese with a fork, season with salt and pepper, and add the Espelette chilli. Stir in the cooked onions and leek, then half the grated Comté, two tablespoons of matured olive oil and the strips of ham.
- Preheat the oven grill.
- Cut the potatoes in half, scoop out a little of the flesh, and place them cut-side up on a baking tray lined with baking paper. Fill them with the stuffing and sprinkle with the remaining grated Comté cheese.
- Bake for 3 to 5 minutes on the top shelf of the oven, keeping a close eye on the colour.
Tip
Go for a matured olive oil! The aromas of these olive oils offer notes of black olives, cocoa, mushrooms, vanilla and candied fruit, with no bitterness…
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