Stuffed potato skins with Brugge Apero | Bruges cheese
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Stuffed potato skins with Brugge Apero

4 pers.
45 min

Ingredients for 4 persons

4 large potatoes

250g Brugge Apero cheese

3 egg yolks

1 tbsp mustard (hot) 

Wash the potatoes thoroughly, slice them in half and hollow them out.

Cook the hollowed out potatoes in boiling water for 10 minutes and then drain.

Cut the Brugge Apero cheese into small cubes.

Cook the potato that was scooped out until done, drain, add the cubed cheese, the mustard and the egg yolks and mix well. Season with salt and pepper to taste.  

Fill the potato skins with the mixture and place on a buttered oven tray. Bake in a preheated oven at 200°C. Cook until nicely browned. 

These potato skins make a great accompaniment for fish, red meat or chicken.