Stuffed Potatoes

Pommes de terre farcies

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

For two people as a main dish, or for six stuffed potatoes to be served with other stuffed vegetables or as a garnish.


  • 6 potatoes, evenly-shaped and weighing 80 g ( oz) each
  • 1


  1. Wash and dry the potatoes, then scoop out the insides with a special potato spoon, a melon-baller or a teaspoon with sharp edges. Leave the thinnest possible outer shell. Preheat the oven to 200°C/400°F/Mark 6.
  2. Trim and wash the mushrooms and chop them