Remi’s Western Potatoes


Remi’s Western Potatoes

Servings 6
Total Time 1 hour


  • 6 Medium-size Potatoes
  • 250 Grams(1/4 pound) Sea Salt
  • 1 branch Rosemary
  • 2 Tablespoons Crême Fraîche (or sour cream)
  • 2 Tablespoons Butter
  • 2 Egg Yolks
  • 2 Bacon Stripes
  • Salt and Pepper


  • On a baking dish, add the rock sea-salt and rosemary, place the potatoes on top close together and bake them 40 to 50 minutes at 200ºC (400ºF).
  • Let them cool down 3 minutes so they are not too hot to handle, cut them in half, remove some of the insides of the potato with a spoon but keep the skin intact (as much as you can).
  • Mash the potato you scooped out and mix in all the ingredients, except the bacon.
  • Mix well, season (you can also add, parsley, chives, thyme….nutmeg).
  • Fill up the potato skins with the potato mixture, add a piece of bacon on top and return to the oven for 10 to 15 minutes.
  • Perfect to accompany a Sunday roast or just by themselves with a green salad.



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