Pommes de Terre Braytoises – Cheese & Bacon Stuffed Potatoes

As a cheese and bacon addict, I often have leftover cheese in my fridge, not to mention the stash in my freezer. There’s often half a tub of sour cream or crème fraiche hanging around too, a few rashers of bacon leftover from a weekend brunch and half a bottle of mustard languishing in the cupboard.

And even though our harvest of home-grown potatoes was the lowest for several years, there are nearly always potatoes lurking in a dark corner of the kitchen.

So this pommes de terre Braytoises recipe adapted from Diana Henry’s Roast Figs, Sugar Snow book was a perfect choice to counter the cold weather outside, be frugal with leftover ingredients and try something from a new cookery book too!

We adapted the recipe to 2 people, changing some of the ingredients and instructions to suit us better.

We really enjoyed these potatoes, they made for a very comforting and delicious week day dinner and were very easy to make. We so often have cheese, bacon and sour cream or crème fraiche left over, we have already made these a couple of times and will certainly be making them again soon.

Pommes de Terre Braytoises

Cheese and Bacon Stuffed Baked Potatoes. Adapted from Diana Henry’s Roast Figs, Sugar Snow

Servings 2 people

Ingredients

  • 2 baking potatoes
  • 25 g butter
  • salt
  • pepper
  • 125 g Camembert cheese
  • 60 g ham or 4 thick rashers of bacon , cut into small pieces
  • 4 tbsp sour cream or creme fraiche
  • 1 tsp Dijon mustard
  • 1 large egg
  • 50-75 g Comte, grated

Recipe Notes

We used left over bacon, fried in a pan, so we added the bacon fat to the mix too.

Instructions

  • Prick and bake the potatoes (180 C fan oven) for approximately an hour, or until tender all the way through.

  • Cut each potato in half, scoop out most of the flesh, careful not to pierce the skin.

  • Mash the potato flesh with butter and season with salt and pepper.

  • Roughly chop the Camembert and the bacon or ham. Mix with the mashed potato flesh, along with half the sour cream or crème fraiche, the mustard and the egg. Henry suggests discarding the rind of the Camembert before using, but we chose to use it.

  • Divide the mixture between the 4 potato skins. Mix the rest of the sour cream or crème fraiche with the grated Comte and spread over the top of each potato.

  • Bake for 10-15 minutes until the tops of the potatoes are golden and bubbling (180 C fan oven).

Here’s our thoughts on Diana Henry’s Roast Figs, Sugar Snow.

Please leave a comment - I love hearing from you!
18 Comments to "Pommes de Terre Braytoises – Cheese & Bacon Stuffed Potatoes"

  1. Suelle

    I couldn't decide what made this simple recipe seem so tempting, until I realised it's full of the ingredients I don't use very often, for health reasons – butter, cheese, bacon and cream! LOL!

    Reply
  2. Jackie

    Well it was clearly a bad idea for me to read this so early in the morning because now all I'm craving is cheesy loaded potatoes! Wonderful adaptation, love – the book looks fascinating, I may have to check it out!

    Personally I'm of the opinion that the more fat the better and if I had it on hand I'd totally be frying up some guanciale until crispy and dripping in oil for use in these babies 😉

    Jax x

    Reply
  3. london bakes

    I quite often make a less fancy version of this with spring onions and regular old cheddar and it's such a perfect week night supper, tasty and satisfying. I really like this version with its combination of cheeses, I must try it out!

    Reply
  4. Daily Spud

    I have to say that book sounds like one of those that I'd just love to curl up with. And I love the recipe – there's just something so self-contained and satisfying about a baked potato (though I freely admit that I am somewhat biased on the spud front :)). As for butter, cheese and all of that dairy goodness… funnily enough, those are exactly the kinds of natural foods that I reckon should be part and parcel of a healthy diet – and they taste rather good too 🙂

    Reply
  5. Kavey

    Sue, a little of what you fancy… I tend to have too much of it so I'm overweight, but my health is actually pretty good in terms of blood pressure, cholestrol etc.

    Jackie, hell yes to the guanciale, very nice!

    Londonbakes, yeah I think the original recipe had gruyere, but we have a fair amount of comte in the freezer at the moment, so that made most sense for us. Likewise, the original was ham, but we used bacon…

    Reply
  6. Kavey

    Aoife, knew you'd like this one, my spuddy friend! And yes, fresh, wholesome dairy products are likely much better for you than some of the heavily processed diet food that has entered our diets in recent decades…

    Reply
  7. Kavey

    No worries, Ren, I think it's a great family friendly recipe!

    Myriam, it tastes good too!

    Katy, it is a beautiful book indeed, a real pleasure to read.

    Reply
  8. Stacey

    This was fascinating to me. Not so much the actual dish, but the views of the cookbook author…. Here in Massachusetts, we grew up pouring maple syrup on snow as a snack (not every day… but when we could get away with it). And twice-baked potatoes are a staple. (to be fair, the everyday ingredients I’ve used are probably a bit more pedestrian). Thanks for the point of view, KV.

    Reply
  9. kaveyeats

    One man, smoked haddock sounds like a great addition, will try, though seldom have any in the house, whereas there is always bacon!

    Jennie, how lovely… it’s a lovely reason to have a memory/ feeling.

    Stacey, I love bacon and brie/ camembert and sour cream so nearly always have them about!

    Reply

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