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  • 4 large Patasol potatoes
  • 4 tbsp. (60 ml) of butter
  • 1/2 cup (125 ml) of milk
  • 1 cup (250 ml) of peas
  • 2 French shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small jalapeño pepper, finely chopped
  • 1 tbsp. (15 ml) of fresh ginger, finely chopped
  • 1 tsp. (5 ml) of cumin seeds, toasted and crushed
  • 1 tsp. (5 ml) of coriander seeds, toasted and crushed
  • 1/4 cup (60 ml) of fresh mint leaves, finely chopped
  • 1/4 cup (60 ml) of fresh coriander leaves, finely chopped
  • Sea salt and freshly ground pepper
  • 3/4 cup (180 ml) of Ancêtre cheese, cut into small pieces

Preheat the oven to 450ºF (230ºC). Wash Patasol potatoes thoroughly and boil them in salted water for 20 minutes. Strain potatoes and cut in half lengthwise. Remove skins while leaving a 1/4 inch of potato on the skin, and set aside in a bowl.

Let the skins dry thoroughly, then coat in melted butter. Bake in the oven until crispy (flip once). Set aside.

While the skins are baking, mash the Patasol potatoes with milk and butter. Set aside.

In a skillet, cook leeks in a little butter until golden. Add the garlic, jalapeño pepper, peas, spices and herbs. Add salt and pepper.

Add the pea mixture to the mashed Patasol potatoes. Season to taste. Once the skins are ready, carefully pour on the garnish. Put a small amount of Ancêtre cheese on the Patasol potatoes. Return to oven for five minutes until the cheese is melted and the dish is hot.

  • 4 medium-sized Patasol potatoes
  • 30 ml (2 tbsp.) of butter
  • 4 apples, peeled, cored and diced
  • 30 ml (2 tbsp.) of brown sugar
  • 60 ml (1/4 cup) of 2% milk
  • 125 ml (1/2 cup) grated Swiss cheese
  • Pepper to taste

Wash the potatoes and pierce them with a fork. Cook in the oven at 400°F (200°C) for approximately 50 minutes or until tender.

Meanwhile, heat the butter in a skillet over medium heat. Cook the apples for 2 to 3 minutes. Remove from heat, add the brown sugar and set aside.

Cut a 1-cm (1/2 in.) slice off the top of each potato. Use a spoon to scoop out the potato flesh and then mash it.

Mix the potato flesh, milk and apples together.

Pour the mixture over the potato skins and then sprinkle with cheese and pepper to taste.

Cook the stuffed potatoes in the oven at 400°F (200°C) for approximately 10 minutes or until the cheese melts.