Stuffed potatoes in foil

Stuffed potatoes in foil
  • Serves: 0 People
  • Prep Time: 25 min
  • Cooking: 1 min
  • Difficulty: medium
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Stuffed potatoes in foil

Ingredients

Directions

  1. ### Preparation ###
  2. Wash and wipe the potatoes, cut in the length a slice about 1 cm thick.
  3. Put these hats in lemon water so they do not darken.
  4. With a grapefruit spoon, sift the potatoes without piercing the skin.
  5. Cut the flesh into small cubes, sprinkle with lemon juice and lemon inside.
  6. Chop the onions, then melt and brown in the butter over low heat.
  7. Drain and set aside on a platter. Add ground beef, sausage meat, finely chopped garlic, chopped parsley and diced potatoes.
  8. Add salt and pepper.
  9. ### Cooking ###
  10. Fill the potatoes with the mixture then close with the caps and wrap them in aluminum foil.
  11. Put the curls by turning them every fifteen minutes.
  12. Serve hot.

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  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla