Recipe Category All Seasons, autumn, For subscribers, French Classics, kid friendly, Public, Side Dish, Spring, summer, Uzès, Vegetable, Winter
Servings 6
Ingredients
6Medium-size Potatoes
250Grams(1/4 pound)Sea Salt
1branchRosemary
2TablespoonsCrême Fraîche (or sour cream)
2TablespoonsButter
2Egg Yolks
2Bacon Stripes
Salt and Pepper
Instructions
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.