POTATOES STUFFED WITH CAMEMBERT OR BRIE CHEESE!
POTATOES STUFFED WITH CAMEMBERT OR BRIE CHEESE
Type of dish: Main courses
Cooking time: from 30 to 60 min
INGREDIENTS:
| 6 large oval-shaped potatoes | 1.2 l milk |
| 300 g Milkana Camembert Le Cremieux cheese | 2 onions |
| 1 clove of garlic | a pinch of ground nutmeg |
| 2 bay leaves | 100 black peppercorns |
| 100 g butter | 1 egg |
| 1 yolk | 75 ml cream with fat content 33% |
| 1 tbsp vegetable oil | 1 tsp salt |
PROCESS
- Peel the onion and garlic.
- Chop one onion coarsely and place in a saucepan. Add garlic, bay leaves and pepper.
- Pour in the milk, season with nutmeg and salt. Bring to the boil, remove from heat and leave to steep, covered.
- Peel the potatoes.
- Make a thin horizontal cut, 1 cm, on one side of each potato.
- Scrape out the inside of the potatoes, leaving walls 5 mm thick.
- Place the potatoes in a saucepan. Add 600 ml of water and 50 g of butter.
- Then strain the milk infusion into a saucepan. Bring to a boil, reduce heat and cook for 10 minutes.
- Cut the cheese into cubes.
- Chop the remaining onion and fry in heated vegetable oil for 8 minutes.
- Add chopped cheese, eggs, yolk and cream to the onion.
- Using a slotted spoon, transfer the potatoes to a cutting board and let dry.
- Melt the remaining butter and brush the potatoes on all sides.
- Place the potatoes on a greased baking tray, fill with the prepared filling and place in the oven, preheated to 180 °C, for 25 minutes.
- Serve with a green salad.
Source: http://:http://mycheese.ru/recepty/kartofel_farshirovannyj_syrom_milkana_kamamber_le_kreme
