Pont l’Eveque Stuffed Baked Potatoes
Ingredients
4 large potatoes
1 tbsp olive oil
1 tsp Kosher salt
1 tsp coarse black pepper
100g pancetta
1 minced garlic clove
3 tbsp crème fraîche
100g Pont l’Eveque cheese diced
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
How to make it
These Pont l’Eveque stuffed baked potatoes have been cooked twice – once to cook the potato and skin, twice to cook the stuffing. Pont l’Eveque is sweet and mild, mixed with salty and strong pancetta makes the stuffing extra delicious.
- Preheat oven to 200°C/ 400°F/Gas Mark 6
- Wash potatoes and prick all over with a fork
- Place in a baking dish and drizzle with olive oil, then season with half of the salt and pepper
- Bake for 30 to 40 minutes or until tender
- Remove and allow to cool slightly
- While the potatoes are baking, heat a medium fry pan over medium heat, and add the pancetta
- Fry until crispy and all the fat is rendered
- Remove all but 1 tablespoon of the fat from the pan and add the garlic
- Fry the garlic for 1 minute and set aside
- Slice each potato in half and scoop out most of the flesh from each half
- Place in a large bowl and add the pancetta, creme fraiche, Pont L’Eveque, minced rosemary, and the remaining salt and pepper
- Mix well
- Divide the potato mixture evenly between each potato skin and place back in the baking dish
- Bake again at 170°C for 10 minutes or until golden brown on the top
- Sprinkle with chopped parsley
- Serve Pont L’Eveque stuffed baked potatoes with pork ribs or pan-fried steak, with a fresh green side salad
Recipe adapted from Chef’s Mandala
Other recipes
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These cheese stuffed mushrooms also have a hint of garlic, but you could also add herbs, sun-dried tomatoes or bacon if you’re not in a rush to get them in your mouth like we are!
