Stuffed Baked Potatoes
Pommes de Terre Farcies au Four
Preparation info
Difficulty
Easy
Appears in
Simple French Food
Published 1974
These potatoes are cooked “dry” and will be lightly colored and crisp-surfaced when done. Waxy-fleshed potatoes may also be stuffed with a mixture like that used for the stuffed onions, the chopped or shredded hearts of the potatoes added to the stuffing, and braised in stock or broth.
The ingredients are for 1 person.
Ingredients
1 1 clove 1 tablespoon - Salt, pepper
- Olive oil
Method
Cut thin slices from opposite sides of the potato to form a flat base and top; hollow out the potato, using a vegetable ball-cutting spoon and taking care not to pierce the walls or the bottom. Chop the slices and the insides and mix with the chopped garlic, parsley, salt, pepper, and a few drops of olive oil. Wipe the potato cases dry, rub them with oil, pack them full of the stuffing, mounding it, arrange them in a lightly oiled casserole, dribble a few more drops of oil over the surfaces, and bake for about 45 minutes, covered, in a 400° oven, basting several times after the first 20 minutes and, if more coloring is desired, removing the lid during the last 10 minutes of cooking time.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.