Stuffed Potatoes

Pommes de terre farcies

Mum and I made these on 30 June 2024.

My Review

My review

Mum's Review

They were nice - I've always liked baked potatoes :) Ours weren't dry - but I did make a wet dough. Perhaps the skin also kept in the moisture. Yours look more authentic - I can imagine that's what they should look like.

The Recipe

Serves 4

⚜ 8 medium potatoes, peeled

⚜ 3 and a half oz (100g) streaky bacon, cut in tiny pieces

⚜ 1 onion, finely chopped

⚜ 4 cloves garlic, finely chopped

⚜ 3-4 sprigs parsley, finely chopped

⚜ Salt and pepper

⚜ 1 egg

⚜ 3 tablespoons flour

⚜ 3-4 tablespoons milk

⚜ 3 tablespoons oil

⚜ 1 tablespoon butter

The Method

Cut a round, lengthways, off the top of each potato: this will be the lid. Carefully dig the potatoes out with a sharp spoon. Remove as much flesh as possible without damaging the potato 'shell.' Keep the bits.

Mix the bacon, onion, garlic, parsley and salt and pepper together with the egg. Add the flour little by little, mixing well. Add the milk until you have a firm dough.

Stuff the potatoes with the dough and put their lids on.

Heat the oil and butter together in a large pan. Over a high heat add the potatoes, lid side down. Allow to brown. Reduce the heat, turn the potatoes over and add the reserved potato bits. Salt lightly. Transfer to an ovenproof dish and bake in the oven at a low heat, gas mark 3, 325°F (170°C), for 45 minutes.