Baked Potatoes with Mamirolle Cream

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 6 servings



Preheat oven to 400°F. Using fork, prick potatoes all over; wrap in foil. Bake until potatoes are tender (turn occasionally during cooking), 50 to 60 minutes. Transfer to cutting board; let stand until cool enough to handle.

Meanwhile, in small saucepan, melt butter over medium heat; stir in shallot and thyme; cook, stirring occasionally, until shallot is softened, about 2 minutes. Add wine; cook until almost all of the wine has evaporated. Add cream; cook until reduced by one-third, about 10 minutes. Remove from heat; discard thyme. Whisk in cheese and chives until cheese is melted and mixture is smooth. Season with salt and pepper.

Slice off top from each potato. Using small spoon, gently remove flesh, leaving 1⁄2-inch thick border. Transfer flesh to bowl; mash in three- quarters of the Mamirolle cream (or purée in blender). Season with salt and pepper. Spoon back into potato skins. (Make-ahead: Can be covered and refrigerated for up to 8 hours. Reheat in 375°F oven for 20 minutes.)

Place potatoes on baking sheet; drizzle with remaining Mamirolle cream. Broil until golden brown on top, about 3 minutes. Sprinkle with extra chives and fleur de sel (if using).

Nutritional facts PER SERVING: about

  • Calories 550
  • Total fat 38 g
  • Saturated fat 24 g
  • Cholesterol 120 mg
  • Sodium 300 mg
  • Total carbohydrate 40 g
  • Fibre 5 g
  • Sugars 6 g
  • Protein 12 g
  • Iron 2 mg
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Lunch & Dinner

Baked Potatoes with Mamirolle Cream