Baked potatoes with brie and speck: the recipe for a hearty side dish from the Easy Gourmet department

The en papillote potatoes with brie and speck I am a outline substantial and tasty made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. It is an easy preparation and ideal to accompany any main meat dish. Cooking en papillote is a very old technique which consists of keeping food closed in aluminum foil or parchment paper, as in our preparation, in this way the heat will penetrate delicately and evenly, exploiting the natural humidity. food retained by the paper packaging itself.

For this recipe, prefer dry and floury potatoes, like those used for the preparation of gnocchi. The old potatoes or those one Red skin. You can use aluminum foil instead of parchment paper and add your favorite flavorings and spices, such as Rosemary, chive oh paprika. Obviously, you can vary the filling as you wish, using the cheeses and cold cuts you have.

How to Bake Potatoes with Brie and Speck

Moisten the parchment paper and wash the potatoes.

Put each potato in a sheet of parchment paper and close them with a string, so as to form the aluminum foil.

Bake at 190°C for about 1 hour.

After cooking, cut the potatoes in half without going all the way with the blade of the knife.

Add a little butter, brie and speck on each potato.

Re-cook the potatoes at 190°C for 5 minutes.

Baked potatoes are ready to serve.

storage

You can store the potatoes in aluminum foil for 2 days in the refrigerator, in an airtight container; reheat them in the oven before serving.