Baked Stuffed Potatoes

Name: Baked Stuffed Potatoes
Cuisine: French
Ingredients: 1 tablespoon unsalted butter; 6 links Italian fennel sausage; 3 large baking potatoes of your choice; 1 large yellow onion, very finely chopped; 2 shallots, very finely chopped; 1 clove garlic, extremely finely chopped; 1 tablespoon chopped fresh tarragon leaves; 1 large egg, beaten; Salt; Pepper from the mill; 2 cups Primary Veal Stock; Six ⅓-inch-thick slices Gruyère, tome de Savoie, or Reblochon cheese; Six ⅓-inch-thick slices Gruyère, tome de Savoie, or Reblochon cheese; Six ⅓-inch-thick slices Gruyère, tome de Savoie, or Reblochon cheese

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This dish belongs to the very interesting cuisine of the nineteenth-century silk workers of Lyon. It makes a plentiful supper when supplemented with a green salad.

Ingredients

1 tablespoon unsalted butter
3 large baking potatoes of your choice
6 links Italian fennel saus

Europe
France
Supper
Lyon

Method

Rub a 1-quart baking dish evenly with the butter. Peel the potatoes, then cut them in half lengthwise. Remove a sliver of pulp from the rounded side of each half so it can sit firmly in the baking dish.

Remove the sausage from its casings and place in a bowl. Scoop the potato pulp out of