Pont l’Eveque Stuffed Baked Potatoes

27 June 2022 — Dinner, Lunch

Pont L'Eveque Stuffed Baked Potatoes


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

Energise week night dinners with these Manchego and Chorizo stuffed sweet potatoes. Excellent with a side salad or steamed greens.

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!

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