Stuffed Potatoes with a French Twist

Ingredients

• 4 large potatoes (about 800g) 4 large potatoes (about 800g)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100g mushrooms, finely chopped 100g mushrooms, finely chopped
• 100g spinach, chopped 100g spinach, chopped
• 100g bacon, cooked and crumbled (optional) 100g bacon, cooked and crumbled (optional)
• 100g grated Gruyere cheese 100g grated Gruyere cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 38g (3g sugars)
• Protein: 16g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork.
3. 3.
   Rub the potatoes with olive oil and sprinkle them with salt. Place them on a baking sheet and bake for about 1 hour, or until they are tender when pierced with a fork.
4. 4.
   While the potatoes are baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
5. 5.
   Add the mushrooms to the skillet and cook until they release their moisture and start to brown. Then, add the chopped spinach and cook until wilted.
6. 6.
   Remove the skillet from heat and stir in the crumbled bacon (if using), grated Gruyere cheese, parsley, dried thyme, salt, and pepper. Mix well.
7. 7.
   Once the potatoes are baked, let them cool slightly. Cut off the top third of each potato and carefully scoop out the flesh, leaving a thin layer of potato on the skin.
8. 8.
   Mash the scooped-out potato flesh and add it to the skillet with the filling mixture. Mix until well combined.
9. 9.
   Stuff each potato skin with the filling mixture, mounding it slightly on top.
10. 10.
    Place the stuffed potatoes back on the baking sheet and bake for an additional 15-20 minutes, or until the tops are golden and crispy.
11. 11.
    Serve the Stuffed Potatoes hot, garnished with additional fresh parsley if desired.

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes such as Russet or Idaho potatoes for the best texture and flavor.
• Gruyere cheese — If Gruyere is not available, you can substitute it with Swiss cheese or Emmental.
• Bacon — For a vegetarian version, omit the bacon or replace it with vegetarian bacon alternatives.

Tips & Tricks

• To save time, you can bake the potatoes in advance and refrigerate them until ready to stuff and bake.
• Experiment with different fillings such as sautéed vegetables, cooked ground meat, or different types of cheese to create your own variations.
• For a crispy topping, sprinkle some breadcrumbs or grated Parmesan cheese on top of the stuffed potatoes before baking.
• Serve the Stuffed Potatoes with a dollop of sour cream or a side of fresh salad for a complete meal.
• Leftover Stuffed Potatoes can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.

Serving advice

Serve the Stuffed Potatoes as a main course accompanied by a side salad or steamed vegetables. They can also be served as a side dish alongside roasted meats or grilled fish.

Presentation advice

For an elegant presentation, garnish the Stuffed Potatoes with a sprinkle of fresh parsley or chives. Serve them on a platter or individual plates, allowing the golden crust of the potatoes to be visible.