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Pommes braytoises

Pommes braytoises

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 1¾ - 2 hrs
  • Easy
  • Serves 4

These cheese-stuffed baked potatoes from Normandy make a great supper especially with a glass of cider

Nutrition: per serving (without crème fraîche)
NutrientUnit
kcal566
fat35g
saturates21g
carbs35g
sugars0g
fibre3g
protein31g
salt2.45g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, March 2005

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Overall rating

Rating: 5 out of 5.3 ratings
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