Stuffed Potatoes with Goat Cheese, Peppers, and Ham
For your next no-fuss brunch, try this hearty side dish that we adapted from the recipe files of French goat cheese maker Ile de France.
Bake the potatoes in their skins until tender. Set aside to cool.
Meanwhile, heat the oven to 375°F. In a large skillet heat the oil over medium heat. Add the onions, and sauté about 10 minutes, until golden and softened. Stir in the red pepper, ham, parsley, and salt. Transfer to a bowl, and fold in the chèvre, keeping crumbly pieces of the cheese more or less intact (you don’t want the filling to be pasty, but rather chunky). Don’t rinse out the skillet just yet.
Cut each the potato down the center, lengthwise, and scoop out a little of the center to create a small hollow (reserve this for an omelet or soup, etc.). Place the potato halves, cut side down, in the skillet with a drizzle of oil to coat. Turn the potatoes right side up and stuff the centers with the goat cheese mixture, allowing most of it to mound on top of the potato. Arrange the stuffed potatoes in an oiled baking dish. Bake 15 to 20 minutes on the top rack until lightly browned. Finish with black pepper.
Recipe by Elaine Khosrova
Photography by Mark Ferri
Styling by Leslie Orlandini