Recipe #5378
Stuffed potatoes Caesar
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 18 min |
| Total: | 28 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4-5 Irresistibles baking small potatoes*
- 2 garlic cloves, crushed
- 1/3 cup (80 mL) sour cream* or plain yogurt
- Grated cheddar* or other cheese to taste
- 1/2 tsp. (2 mL) Irresistibles Dijon mustard*
- 1/2 tsp. (2 mL) anchovy paste
- 1/2 tsp. (2 mL) pepper
- 1/4 cup (60 mL) grated Parmesan
- 1 green onion, chopped
Preparation
Preheat oven to 425°F (220°C).
Wash potatoes and pierce several times with a fork.
Microwave on maximum, turning potatoes over half-way through.
Bake for an additional 10 minutes or until tender.
Cut a thin slice off the top of the potatoes and scoop out the flesh.
In a bowl, mash the scooped flesh together with the garlic, sour cream, cheese, mustard, anchovy paste and pepper.
Spoon mixture into baked shells and sprinkle with Parmesan.
Broil 2 –3 minutes until golden brown.
Sprinkle with green onion.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Le Ciel de Charlevoix Blue Cheese-stuffed Baby Potatoes
- Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
- Caesar Salad
- Caesar Salad with Oka
- Potatoes-stuffed vegetable
- Scalloped Potatoes
- Jazzy Caesar Salad-arugula and pancetta
- Baked Potatoes Stuffed with Shrimp and Cheese
- Caesar Dressing
- Creamy Caesar Salad
Potatoes-stuffed vegetable
You like this recipe?
Please comment it with your account