FRIJE

Instructions

• 1.   Boil the potatoes in a pot without peeling them.
• 2.   Drain them and let them cool for about 20 minutes.
• 3.   Meanwhile, finely chop the onions and set them aside.
• 4.   Cut the potatoes in half lengthwise and place them in a gratin dish.
• 5.   Hollow them out, leaving 0.5 cm of flesh inside the skin.
• 6.   Put the potato flesh in a bowl and mash it roughly with a fork, then add the chopped onions.
• 7.   Preheat your oven to 150°C (thermostat 5).
• 8.   Fry the bacon in a pan (or in the microwave), then finely chop it with a blender and add it to the potato flesh and onions.
• 9.   Season the stuffing with pepper, add 30 cl of heavy cream, and mix everything well.
• 10.   You can now refill the potatoes with this stuffing.
• 11.   Just before baking them, add a few drops of cream on each potato to make them softer.
• 12.   Bake for 20 to 30 minutes, until the top is golden brown.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_pommes-de-terre-farcies-aux-lardons_26492.aspx