Baked Potatoes with Cheese and Herbs

Pommes cendrillon

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


Finishing the dish: 20 minutes


  • 2 handsome potatoes weighing 250 g ( oz) each (Don’t use new potatoes)
  • 30 g (1 oz) butter
  • 3 tablespoons double cream
  • ½ egg yolk
  • 1 tablespoon grated Gruyère cheese
  • 1 tablespoon freshly-chopped parsley
  • 1 tablespoon freshly-chopped chives
  • salt
  • nutmeg


  1. Preheat the oven to 200°C/400°F/Mark 6.
  2. Wash the potatoes under the cold tap, without peeling them, and when the oven is hot cook them for 45 minutes. They are done when you can pierce them easily with a small knife. Remove them, but leave the oven on at the same temperature setting.
  3. Make an incision lengthwise across each potato and remove a wedge 1 cm (½ inch) across. Scoop out the flesh of each potato with a tablespoon, taking care not to puncture the skin, and leaving a thin layer of flesh.
  4. Mash the pulp in a soup plate with a fork, adding first the butter and then 2 tablespoons of the cream. Mix thoroughly and season with salt and a little grated nutmeg and stir in the herbs.
  5. Pile the mixture into the potato shells. Mix the remaining tablespoon of cream, the half egg yolk and the grated cheese in a bowl and spread a tablespoon of this mixture over each stuffed potato.
  6. Put the potatoes back in the oven for 5–10 minutes to glaze to a golden brown and serve immediately.