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Stuffed Homegrown Potatoes

  • Preparation time
    30 minutes
  • Baking time
    15 to 20 minutes
  • Serves
    4 servings
Ingredients
  • 4 large baked potatoes
  • 2 tbsp (30 mL) butter
  • 1/2 lb (250 g) ground Charlevoix veal
  • 2 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1 large tomato, cut into small cubes
  • 2 cups (500 mL) baby spinach, chopped
  • 1 container (237 mL) 15% M.F. Québon Ultra’Cream Country Style Cream
  • Salt and freshly ground pepper to taste
  • 5.5 oz (150 g) Britannia cheddar cheese (3 years old), grated
Preparation
  1. Cut a lid off baked potatoes and scoop out potato into a big bowl, leaving skin intact. Set skins aside.
  2. Heat butter in a frying pan and cook veal, stirring until cooked through and browned. Remove from pan and add to potato in bowl.
  3. Add garlic, onion and tomato to frying pan and cook 3 minutes.
  4. Stir in spinach and cook until wilted. Add to potato mixture.
  5. 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.
  6. Brown under broiler if desired.
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