Potatoes stuffed with Raclette cheese
Ingredients for 4 people
- 4 large potatoes
- 8 slices of Entremont Raclette cheese
- The green part of a leek
- 30g roasted hazelnuts
- 1 slice of cured ham chopped into small cubes
- 6 large white mushrooms
- 2 tbsp crème fraîche
- 2 garlic bulbs
- 10g butter
Wash the potatoes and prick them with a fork. Place the potatoes on a plate, pour a little water over them, and cover with microwavable cling film pricking a few holes in it with a fork. Microwave for 5 - 10 minutes. (cooking time will depend on the size of the potatoes).
Cut off the tops of the cooked potatoes, scoop out some of the middle with a spoon. Add the crème fraîche to the potato flesh and salt and pepper to taste.
Wash the leek and chop the green part into thin strips. Repeat with the mushrooms. Melt a knob of butter in a pan and fry everything for 5 minutes. Mix the mash with half of the fried vegetables and set aside the rest for the garnish.
Spoon the mash into the emptied potatoes, add the diced Entremont Raclette cheese and decorate with the rest of the pan-fried vegetables.
Put the potatoes and garlic bulbs in a baking dish. Drizzle with olive oil and bake for 15-20 minutes in an oven preheated to 180°C
Photo Credits: Stéphanie Iguna @Geekandfood