Ingredients

  • 4 large Russet potatoes, well washed
  • Garnishing :
  • 4 pre-cooked bacon slices, chop into small pieces
  • ½ package of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of melted butter
  • 250 ml (1 cup) of sour cream
  • 375 ml (1 ½ cup) of marbled cheddar cheese
  • Salt and pepper
  • Aluminium paper
LeeksFind our bag in yourlocal grocery store

Preparation

  • Set oven grill at center. Preheat oven at 180 ºC (350 ºF). Cover a plate with parchment paper or set barbecue at medium heat.
  • Individually cover each potatoes with aluminium paper. Oven bake 1 h 15 to 1 h 30 or in the barbecue for 30 to 40 minutes, until tenderness. Cool down lightly.
  • In a pan, brown leeks few minutes.
  • Over a work surfaces, set potatoes horizontally and slice the cap off. Remove potatoes flesh but let side of 1 cm (½ inch). Set aside flesh and hollowed potatoes.
  • In a bowl, crush potatoes flesh with a potatoes smasher. Add butter, sour cream, half the leeks, bacon and 250 ml (1 cup) of cheese. Mix well. Salt and pepper.
  • generously stuff potatoes and set on the plate. Spread with cheese, bacon and leeks left. Continue baking in the oven or barbecue for about 20 minutes or until cheese lightly browns,

Chef's notes

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