Choosing cheese, piece of cake
Italian potatoes filled with Brugge d'Or
4 pers.
100 min
- 4 roasting potatoes
- 100 g mascarpone
- 35 g butter
- 150 g finely grated Brugge d'Or
- 110 g semi-dried tomatoes, finely cut
- 20 g basil, only the leaves, finely cut
- Fine sea salt and black pepper from a mill
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Pre-heat the oven to 200 °C (convection).
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Put the potatoes on an oven dish and bake them in 1 hour until done.
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Allow to cool down briefly.
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Halve the potatoes and hollow them out, leaving about 0.5 cm around the edge.
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Put the potato halves back in the oven for 10 minutes.
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Crush the potato crumbs with the mascarpone, butter, semi-dried tomatoes, Brugge d'Or and basil into a creamy purée.
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Add salt and pepper to taste.
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Fill the potato halves with the purée (not too high, you will have some filling left over).
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Bake them for 10 to 15 minutes in the oven, until they are golden brown.
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