Stuffed potatoes with pont l'eveque cheese

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By Beth Boehne

Story Created: Jun 8, 2009 at 10:50 PM EST

Story Updated: Jun 8, 2009 at 10:56 PM EST

Recipe provided by:

Multimedia

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Chef Laurent

www.cheflaurentinc.com

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

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

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