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Potatoes stuffed with Pâté Hénaff

Potatoes stuffed with Pâté Hénaff

4

Easy

20 mn +15 mn cooking

Ingredients

  • 2 large potatoes per person,
  • 1 260g tin of Pâté Hénaff,
  • 1 bunch chives,
  • Butter ½ salt,
  • Salt and pepper,
  • Salad

Preparation

  1. Make a base on each side of the potatoes and cook in salted water, taking care to keep them “just cooked”.
  2. Cut in half lengthwise.
  3. Once warm, scoop out with a teaspoon, leaving 2mm edges for rigidity.
  4. Mash the collected potato pulp and stir in ½ teaspoon of butter.
  5. Add the Pâté Hénaff, crushed with a fork. Mix well, adding chopped chives.
  6. Fill each hollowed-out potato with the mixture, creating a speed bump.
  7. Sprinkle with chives and melted butter before baking for 10-15 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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