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Stuffed Potatoes du Terroir
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Preparation Time:
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30 minutes
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Cooking Time:
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15 to 20 minutes
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Serves:
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4
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Ingredients
4 large baking potatoes
2 tbsp (30 ml) Sealtest butter
1/2 lb (250 g) ground Charlevoix veal
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 large tomato, diced
2 cups (500 ml) baby spinach, chopped
1 cup (250 ml) Ultra’cream 15% Country Cream or Sealtest
18% cream
salt and freshly ground pepper
5.5 oz (150 g) Britannia Cheddar cheese (3 year old),
shredded
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Preparation
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1.
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Cut a lid off baked potatoes and scoop out potato into a big bowl, living skin intact. Set aside skins.
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2.
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Heat butter in a frying pan and cook veal, stirring until cooked through and browned. Remove from pan and add to potato in bowl.
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3
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Add garlic, onion and tomato to frying pan and cook 3 minutes.
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4.
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Stir in spinach and cook until wilted. Add to potato mixture.
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5.
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Stir cream into potato mixture and salt and pepper to taste. Stuff into shells, sprinkle with cheese and bake at 180°C (350°F) for 15 to 20 minutes.
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6.
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Brown under broiler if desired.
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