Stuffed potatoes Caesar

Stuffed potatoes Caesar
  • 4 servings
  • 0:10 Preparation
  • 0:18 Cooking
  • 0:28 Total Time


Add all
  • 4-5

    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)

    Dijon mustard

  • 1/2 tsp.
    (2 mL)

    anchovy paste

  • 1/2 tsp.
    (2 mL)


  • 1/4 cup
    (60 mL)

    grated parmesan

  • 1

    green onion, chopped


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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