All Simple Vegetable Recipes

Auvergne Stuffed Potatoes



These potatoes are peeled before they are stuffed and baked. When they come out of the oven, the skins are blistered and scorched brown. Choose even-sized, medium potatoes.

Serves 4

  • 8 potatoes, peeled

  • 3 tbs oil

  • 4 oz (110 g) smoked streaky bacon, diced

  • 1 oz (25 g) butter

  • 1 onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 tbs flat-leaf parsley, chopped

  • 1 egg

  • 3 tbs potato flour

  • 3 tbs flour

  • dash of milk

  • salt, pepper

  1. Remove a 'lid' the length of the potato and carefully scoop out the flesh to leave a 1/4-in (0.5-cm) shell.

  2. In a little of the oil, saute the potato on all sides and set aside.

  3. Put the potato bits in a bowl of cold water.

  4. Saute the bacon over a low heat and when the fat has started to run add a little of the butter and the onion.

  5. Stir continuously and when the onion is almost cooked, add the garlic.

  6. Cook for a further minute and transfer to a mixing bowl.

  7. Add the parsley, seasoning and egg.

  8. Gradually mix in the sifted flour and then the milk.

  9. Form into a firm dough. Stuff the dough into the potatoes, drain and pat dry the lids and put in position.

  10. Salt the potatoes and place them in an appropriate lightly greased ovenproof dish.

  11. Bake at 325F/170C/gas mark 3 for 1 hour.

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