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
- 2 baking potatoes
- 25 g butter
- 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
We used left over bacon, fried in a pan, so we added the bacon fat to the mix too.
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.