CHEESE STUFFED POTATOES | CHEF JEAN-PIERRE

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 300°F (149°C).
2. Peel the potatoes and cut them as shown in the video.
3. Rinse the potatoes under running water, then soak them in ice water for a few minutes to remove starch. Pat dry, then season each with salt and pepper.
4. In a frying pan, heat olive oil to 365°F and sauté the potatoes until golden brown on top and bottom.
5. In an ovenproof dish, add the chicken stock, thyme sprigs, and garlic cloves. Bake for about 45 minutes, until cooked through and fork-tender inside.
6. Let the potatoes rest upside down for at least 15-20 minutes so they cool and release some water.
7. Mix the Brie, goat cheese, cream cheese, finely chopped garlic, and chopped parsley until well combined. Pipe the mixture into each potato cavity.
8. Refrigerate for up to a couple of days, or bake again at the same temperature until the cheese is golden brown and the potatoes are hot inside.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicCheesePotatoCream cheeseGoat cheeseBrie