INGREDIENTS (2 PEOPLE)
4 medium potatoes
5 or 6 thin slices of smoked bacon (or bacon)
1 cup of Reblochon
6.7 oz. of liquid fresh cream
3 or 4 sprigs of parsley
1 box of button mushrooms
1 clove of garlic
Economical knife / Vegetable peeler / Y-peeler
Salad bowl / Cul-de-poule / Jatte
STEP 1 :
Wash the potatoes properly, wipe them dry and wrap them separately in foil.
Bake them in the oven at 390°F for 30 to 40 minutes.
STEP 2 :
Meanwhile, dice the Reblochon, cut the bacon into pieces, drain and rinse the mushrooms, rinse the parsley and chop it, peel the garlic and slice it.
STEP 3 :
When the potatoes are cooked, cut off the top and scoop out the potatoes with a spoon. Keep the flesh of the potatoes, put it in a bowl and crush it with a fork.
STEP 4 :
Brown the bacon in a fat-free frying pan and add the cubes of Reblochon.
Let the cheese melt for 2 or 3 minutes and add it to the bowl.
STEP 5 :
Add a little fresh cream (a few tablespoons), salt and pepper. Add half of the chopped parsley. Mix it all together and stuff the potatoes with it.
Iron the potatoes in the oven for 10 minutes at 350°F.
STEP 6 :
Meanwhile fry the mushrooms and garlic, add the rest of the parsley and crème fraîche.
Simmer until the sauce thickens a little, add salt and pepper.
STEP 7 :
Serve the potatoes with the creamed mushrooms.
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