← Back to Search Results
baking American, French
Bleu de Bresse Baked Potatoes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

These potatoes are just about a meal on their own. Serve them with a crispy green salad and a Beaujolais-Villages.

Yield: 4 portions

Ingredients

  • 4 Idaho potatoes (8 ounces each) scrubbed and patted dry
  • 2 tablespoons unsalted butter
  • 2 large cloves garlic, very finely minced
  • ½ cup sour cream
  • 2 ounces Bleu de Bresse or other mild blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon plus 2 teaspoons snipped fresh chives
  • Salt and freshly ground black pepper, to taste
  • Paprika, to taste

Directions

1. Preheat the oven to 375°F.

2. Prick the potatoes all over with the tines of a fork, and place them on a baking sheet. Bake for 1¼ hours.

3. Melt the butter in a skillet, add the garlic, and cook over very low heat for 1½ minutes; do not let it brown. Set it aside.

4. Remove the potatoes but leave the oven on. Allow the potatoes to cool slightly. Then cut a lengthwise slit in the top of each potato and carefully remove the pulp, leaving the skin intact. Place the pulp in a mixing bowl, and set the skins aside.

5. Mash the potatoes with a fork. Add the garlic butter, sour cream, cheese, parsley, 1 tablespoon chives, and salt and pepper. Mix thoroughly, and then carefully stuff the mixture back into the potato skins, mounding it slightly. Sprinkle the top lightly with paprika.

6. Arrange the potatoes on a baking sheet, and bake for 15 minutes. Sprinkle with the remaining 2 teaspoons chives and serve immediately.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

314kcal (16%)
134mg (13%)
47mg (78%)
134mcg RAE (4%)
1005mg
55mg
8g
4g
5g
37g
41mg (14%)
526mg (22%)
10g (48%)
16g (24%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
amor-y-tacos Amor Y Tacos
by Deborah Schneider
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?