Pommes De Terre Charcutiere Baked Potatoes Stuffed With Pork Recipes

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

POMMES DE TERRE CHARCUTIERE (BAKED POTATOES STUFFED WITH PORK)

Steps:

• Preheat oven to 400 degrees.
• Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
• Meanwhile, heat one tablespoon of the butter in a saucepan and add the onion and celery. Cook, stirring, until wilted. Add the pork, sage, salt and pepper to taste and cook, stirring down with the side of a heavy metal spoon to break up any lumps, until meat loses its raw look.
• When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for stuffing. Put the scraped-out potato pulp into the saucepan and mash well and uniformly with the meat mixture. Add the milk, three tablespoons of the butter, salt and pepper to taste and parsley and blend thoroughly.
• Fill the potato boats with the mixture, piling it up and smoothing it over.
• Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and brush the tops of each potato with it. Hold a sieve over the top of each potato and sprinkle the paprika through the sieve onto the tops of the potatoes.
• Return the potatoes to the oven and bake 15 minutes.

POMMES DE TERRE AUX HUITRES (BAKED POTATOES WITH OYSTERS)

Steps:

• Preheat oven to 400 degrees.
• Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
• Meanwhile, melt one tablespoon of the butter in a saucepan and add the onion, green pepper and celery. Cook, stirring, until wilted but still crisp.
• When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for the stuffing. Put the scrapedout potato pulp into the saucepan and mash well and uniformly with the green pepper mixture. Add the cream, two tablespoons of the butter, salt and pepper to taste, nutmeg and scallions. Blend well.
• Cut each oyster in half (if they are large) and add them to the potato mixture. Cook, stirring, over moderate heat for about two minutes.
• Fill the potato boats with the mixture, piling it up and smoothing it over.
• Sprinkle the top of each potato with bread crumbs. Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and pour it over the crumbs. Place in the oven and bake 15 minutes.