Pâté Arnaud stuffed potatoes
Ingredients for 4 people:
- 8 medium-sized potatoes
- 25cl cream
- salt, pepper, nutmeg
- 2 eggs
- 50g grated cheese
- chive (optional)
- 1 glass jar of Pâté ARNAUD of your choice: Wild Boar Terrine with Cognac, Hare Terrine with Cognac, Venison Terrine with Cognac, Turkey Terrine with Armagnac or even the Duck Terrine with Armagnac. (Put your pâte jar in the fridge for several hours before using).
Preheat the oven to 220°C for 10 minutes.
Wash and dry the potatoes and put them in a baking dish (with the skin).
Pierce the potatoes with a fork and bake in the oven at 220°C for 45 minutes.
Once they are cooked, cut them in half lengthwise and remove the flesh from the potato skins. Place the potato flesh in a mixer bowl.
Add the cream, the eggs and the grated cheese.
Season with salt and pepper to taste and a pinch of nutmeg.
Mix all the ingredients evenly.
Add little pieces of the Pâté ARNAUD chosen.
Spoon the potato mixture back into the potato shells and sprinkle with some more grated cheese and chives.
Bake for 10 minutes at 220°C or until potatoes are beginning to turn golden brown.
Serve them hot and accompanied by a salad.