Stuffed Potatoes (pommes
de terre provenšale) Recipes
4 large soapy potatoes
1 large onion
1 green pepper
1 clove garlic, crushed
2 tbsp olive oil
salt and cayenne pepper
4oz grated cheese (Gruyere or Cheddar)
Wash and bake the potatoes in their skins
for 75 minutes in a moderate oven 180C, 350F, Gas 4. Meanwhile, chop the
onion and de-seed and slice the pepper. Slice the courgette without
peeling it. Skin, quarter and deseed the tomatoes. Fry the onion and
courgette with the garlic in the oil, then add the pepper and tomatoes.
Season to taste and cook over a low heat for 10 minutes.
When the potatoes are cooked, cut
lengthways and scoop out the pulp without breaking the skins. Mix half
the potato pulp with the other vegetables and refill the potato skins.
Sprinkle with cheese and a little melted butter and return to the oven
for another 15 minutes, or put under the grill for 5 minutes.
This makes a good supper dish as well as a
vegetable dish, though for the latter the amount of cheese could be