Pommes braytoises
These cheese-stuffed baked potatoes from Normandy make a great supper especially with a glass of cider
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1¾ - 2 hrs
- Heat oven to 200C/fan 180C/gas 6. Prick the potatoes and bake them for 50 mins-1 hr or until tender. Remove from the oven and turn the temperature down to 180C/fan 160C/gas 4. Cut the potatoes in half and carefully scoop out the potato flesh, leaving the skins intact. Mash the flesh with the butter.
- Remove the rind from the camembert and mix the cheese with the mashed potato, ham, crème fraîche, cream or soured cream (if using), the mustard and egg. Mash together and check the seasoning, adding freshly milled black pepper and salt if you want.
- Heat the grill. Put the potato skins on a baking sheet and divide the filling between them. Top with the gruyère. Oven-bake for 10 mins, then quickly flash under the hot grill until the tops of the potatoes are golden and bubbling.
Per serving (without crème fraîche)
566 kcalories, protein 31.0g, carbohydrate 35.0g, fat 35.0 g, saturated fat 21.0g, fibre 3.0g, salt 2.45 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1661/
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Ingredients
- 4 baking potatoes
- 50g butter , softened
- 250g Camembert
- 100g cooked ham , cut into small chunks
- 3 tbsp crème fraîche , cream or soured cream, optional
- 2 tsp Dijon mustard
- 1 medium egg , beaten
- 85g Gruyère , grated
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1¾ - 2 hrs
Fancy jacket potatoes
Ingredients
- 4 baking potatoes
- 50g butter , softened
- 250g Camembert
- 100g cooked ham , cut into small chunks
- 3 tbsp crème fraîche , cream or soured cream, optional
- 2 tsp Dijon mustard
- 1 medium egg , beaten
- 85g Gruyère , grated
Per serving (without crème fraîche)
566 kcalories, protein 31.0g, carbohydrate 35.0g, fat 35.0 g, saturated fat 21.0g, fibre 3.0g, salt 2.45 g
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23 April 2012
Damien rated and commented on this recipe
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