Potatoes stuffed with Petits Louis

Here is the delicious recipe for Potatoes stuffed with Petits Louis.

Ideal as an accompaniment to meat, it can also be served alone with a salad

Ingredients for 4 persons :

  • 4 large potatoes
  • 20 g semi-salted butter
  • 4 Little Louis
  • 30 g shelled whole hazelnuts
  • A few strands of chive
  • Salt, freshly ground pepper

Potatoes stuffed with Petits Louis

Preheat the oven to 250 ° C (th. 8/9).

  • Wash the potatoes and wrap them in foil in foil. Bake for 40 to 45 minutes on a baking sheet.
  • In a hot pan, without fat, roast the hazelnuts. Crush them.
  • Wash and chop the chives.
  • Once the potatoes are cooked, cut off just the top. Take the flesh, place it in a salad bowl.
  • Add the cheeses, mix.
  • Check the seasoning with salt and pepper.
  • Garnish the potatoes with the Petits Louis mixture and sprinkle with the crushed hazelnuts.

Chef's B.A.BA

Serve the stuffed potatoes with a salad.

If you prefer you can steam or boil the potatoes.

Recipe: A. Beauvais, Photo: F. Hamel

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