Preparation and Cooking of Stuffed Vegetables: Potatoes

Pommes de Terre

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  1. Wash large potatoes and dry them well.
  2. Preheat the oven to 177°C (350°F).
  3. Using a channel knife, cut a rim around the edge of the skin about 1 centimeter (⅓ inch) from the top of each potato.
  4. Place a layer of coarse salt in the bottom of a roasting pan and place the potatoes in it.
  5. Bake the potatoes for about 50 minutes or until the centers can be easily pierced with the point of a small, sharp knife.
  6. Remove from the oven. Do not turn off the oven.
  7. Using a chef’s knife, cut off and reserve the piece that had been delineated by the channel knife. This will serve as a lid.
  8. Using a melon baller, hollow out the flesh from each potato, leaving a “pocket” just thick enough to hold its shape.
  9. Prepare whatever stuffing is specified in the recipe, incorporating the potato flesh, if possible.
  10. Fill the potatoes with the stuffing.
  11. Return the top piece to each potato, pushing down to cover firmly. (If necessary, use a toothpick to hold it in place.)
  12. Generously butter a baking dish and place the filled potatoes in it.
  13. Bake the potatoes for about 30 minutes or until the interior is very hot.
  14. Remove from the oven and serve hot.