Ile de France Goat Cheese Stuffed Potatoes

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At a glance
9 oz of Ile de France Goat Cheese
8 large, firm potatoes
4 slices of uncooked ham
1 tomato
2 tbsp. minced parsley
Pepper from the mill


Peel the potatoes. Cook them in salted, boiling water or steam them for 15 to 20 min according to their size.

During this time, preheat the oven to 400° F. Cut the ham into small strips. Wash the tomato. Dice the tomato and goat cheese. In a shallow bowl, mix the ham strips, diced tomato, diced goat cheese and minced parsley. Pepper with one turn of the mill.

Drain the potatoes. Then, cut them lengthwise and hollow them out delicately. Stuff with the goat cheese preparation. Place them in a baking dish.

Add 1.5 fl oz of water and bake for 8 to 10 min, to melt the goat cheese. When ready, serve immediately.