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Potatoes stuffed with Hénaff Pâté

Potatoes stuffed with Hénaff Pâté

4

Easy

20 mn +15 mn cooking

Ingredients

  • 2 large potatoes per person
  • 1 tin of Hénaff Pâté 260g
  • 1 bunch of chives
  • Lightly salted butter
  • Salt and pepper
  • Salad

Preparation

  1. Slice down each side of the potatoes and boil in salted water until “just cooked”.
  2. Halve them along their length.
  3. Once warm, use a small spoon to scoop out the flesh, making sure to leave a thickness of 2mm to ensure they hold their shape.
  4. Crush the scooped out flesh of the potatoes and add a knob of lightly salted butter.
  5. Add the Hénaff Pâté previously crushed with a fork. Mix well, adding the chopped chives.
  6. Fill each potato shell with a rounded heap of this mixture.
  7. Sprinkle with chives and melted butter, and then bake in the oven for 10 to 15 minutes at 180°C.

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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