I found this recipe in the French Metro newspaper.
- 15 mini potatoes (ours might have been closer to medium sized)
- 1 tablespoon olive oil
- 1 cup sour cream
- 1/2 cup gorgonzola (blue cheese is not a favourite in my household, so we asked at the grocery store for a recommended alternative and we were told to try a combination of camembert and gorgonzola; I think it was called Cambonzola)
- 1 cup walnuts, chopped
- 1/4 cup chives, thinly sliced
- 2 slices of bacon, cooked and crumbled up
- 1/2 teaspoon of salt and pepper
1. Preheat oven to 400F.
2. Cut the potatoes width-wise. Toss with oil in a bowl. Place them cut side down on a baking sheet. Bake until tender, 15 min. Remove from oven and let cool.
3. In a medium bowl, mix together the sour cream, cheese, nuts, half the chives, bacon and salt and pepper. Mix well.
4. Cut a small slice off the round of each potato piece so it can stay upright. With a spoon, hollow out the centre of each piece. Mix the potato into the sour cream mixture.
5. Split the sour cream mixture evenly across the 30 potato pieces. Bake 10 to 15 min until potatoes are done and stuffing it hot. Top with remaining chives (we didn’t).
Verdict: As good as the stuffing was (and we loved the flavour of the combined cheese that was recommended to us) it didn’t help me overcome my general dislike of baked potatoes.