Tips & Variations
Use Reblochon Cheese if you can get, instead of Brie.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
Pure comfort on a plate: creamy in the center, crispy on top, and irresistibly savory thanks to the melted cheese and smoky turkey cubes. Perfect for a warm, satisfying meal, they combine tender potato, rich cheese, and delicate smoky notes for a dish that is both rustic and refined.
Ingredients
- 4 large potatoes
- 150 g Brie (with or without the rind, as you prefer)
- 100g of blue cheese (optional)
- 100 g smoked turkey cubes (or roast chicken)
- 1 small onion (about 50 g), finely chopped
- 100 ml thick crème fraîche
- 20 g butter
- A pinch of salt
- A pinch of pepper
- 1 tablespoon chopped fresh parsley or other herbs
Method
Preheat your oven to 200°C (392°F)
- Begin by thoroughly washing the potatoes, especially if you plan to keep the skin on for eating.
- Place them whole in a large pot of salted boiling water.
- Cook for about 25 minutes, or until a knife slides in easily without breaking them apart.
- Drain and let cool for a few minutes until they are comfortable to handle.
- Slice each potato in half lengthwise.
- Using a spoon, carefully scoop out the center, leaving a 1 cm (½ inch) border to maintain structure.
- Place the scooped-out potato flesh into a bowl and mash it lightly with a fork.
- Melt the butter in a pan over low heat and add the finely chopped onion .
- Cook for 3–4 minutes, until soft and translucent.
- Add the smoked turkey cubes and sauté briefly so they release their aroma and lightly brown.
- Stir in the mashed potato flesh to combine everything into a uniform mixture.
- Cut the Brie into small chunks and add them to the warm mixture along with the crème fraîche.
- Let everything melt gently until you obtain a creamy, rich, cheese-infused filling.
- Season lightly with salt and freshly ground pepper.
- Fill each potato shell generously with the mixture, packing it in slightly to create a rounded, appetizing shape.
- Push a tsp pf blue cheese into the middle, if using.
- Arrange the stuffed potatoes on a baking dish.
- Bake for about 15 minutes until the tops are golden, bubbling, and lightly crispy.
- Remove the potatoes from the oven and sprinkle with chopped fresh herbs.
Serve hot as a main course with a green salad or alongside grilled meat or roasted vegetables.
