Epoisses Stuffed Potatoes
Ingredients
- 4 large potatoes
- 4 thin slices of smoked bacon
- 1 clove of garlic
- A few sprigs of chives
- 150g Époisses
- salt and pepper
How to make it
Golden baked potatoes are generously filled with oozing Époisses, creating a beautifully rich combination of crisp skins, fluffy centres and irresistibly creamy cheese.
- Preheat the oven to 200°C.
- Rinse the potatoes in clean water and wrap them individually in aluminium foil.
- Bake for 50 minutes (you can check with the tip of a knife).
- Meanwhile, fry the bacon slices in a hot pan until crisp. Drain on kitchen paper and crumble coarsely.
- Press the garlic and chop the chives.
- Cut the Époisses into small pieces.
- Once the potatoes are cooked, cut them in half lengthways and core them gently, making sure to keep the skin intact.
- Roughly crush the flesh of the potatoes and mix with the garlic, Epoisses and chopped chives. Season with salt and pepper.
- Fill the potato shells with the filling and place under the grill for 5 minutes.
- Remove the potatoes from the oven, sprinkle with the crispy bacon and serve immediately
Recipe courtesy of Fromagerie Germain
