Reblochon-Stuffed Potatoes
Warm, cheesy potatoes stuffed with smoky turkey, creamy Reblochon cheese, and mashed potato filling—this hearty and comforting dish is perfect for cozy evenings and easy entertaining.
Equipment
- Large pot
- Pan
- Baking dish
- Knife
- Mixing bowl
- Spoon
Ingredients
For the Reblochon-Stuffed Potatoes
- 4 large potatoes Russets or Yukon Golds, washed
- 150 g Reblochon cheese cut into small chunks, rind optional
- 100 g smoked turkey cubes
- 1 small onion finely chopped
- 100 ml thick crème fraîche or sour cream or Greek yogurt
- 20 g butter for sautéing
- pinch salt and pepper to taste
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Step 1: Wash potatoes thoroughly and place whole in a large pot of salted boiling water. Boil for about 25 minutes until a knife slips in easily but potatoes remain firm. Drain and cool slightly.
- Step 2: Slice each potato lengthwise into halves. Carefully scoop out the centers, leaving about 1 cm border to form shells. Place scooped potato flesh into a bowl and mash lightly, keeping some texture.
- Step 3: In a pan over low heat, melt butter. Add chopped onions and cook 3–4 minutes until soft and translucent. Add smoked turkey cubes and sauté until lightly browned. Stir in the mashed potato flesh to combine.
- Step 4: Add Reblochon cheese chunks and crème fraîche to the pan. Stir gently until cheese melts and mixture becomes creamy. Season with salt and pepper to taste.
- Step 5: Spoon the creamy filling back into the potato shells, mounding slightly. Arrange stuffed potatoes snugly in a baking dish.
- Step 6: Preheat oven to 200°C (392°F) and bake stuffed potatoes for about 15 minutes until tops are golden, bubbly, and slightly crisp.
- Step 7: Remove from oven and garnish with chopped fresh parsley. Serve hot, optionally alongside a fresh salad or roasted vegetables.
Notes
Substitute Reblochon with Brie, Camembert, Gruyère, or Emmental if unavailable. For a vegetarian version, replace smoked turkey with sautéed mushrooms or caramelized onions. Prepare potatoes a day ahead and reheat in oven to maintain crispy tops. Store leftovers in airtight container in fridge up to 3 days.