Stuffed potatoes with pont l'eveque cheese

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By Beth Boehne

Story Created: Jun 8, 2009 at 11:50 PM EDT

Story Updated: Jun 8, 2009 at 11:56 PM EDT

Recipe provided by:

Chef Laurent
 
Ingredients:
  • 8 russet potatoes
  • 1/2 lb. cottage cheese 
  • 2/3 lb. diced l'eveque cheese
  • 2 tablespoons diced chives
  • 2 ounces butter 
  • pinch salt and pepper 

Instructions

  1. Wash 8 russet potatoes. Boil them with skin on for 20 minutes.
  2. Strain. Cut off a top part lengthwise of each potato and scoop potato in bowl. 
  3. Crush potatoes with fork and add 1/2 lb. cottage cheese and 2/3 lb. diced l'eveque cheese.
  4. Add 2 tablespoons diced chives, 2 oz. butter and a pinch of salt and pepper.
  5. Mix all together and stuff potato skins with mixture.
  6. Add potato cap and place in buttered baking dish.
  7. Bake at 425 degrees for 15 minutes.

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