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Reblochon-Stuffed Potatoes

Warm, creamy, and smoky Reblochon-stuffed potatoes are a comforting classic perfect for cozy dinners or crowd-pleasing gatherings. Tender potatoes filled with melty Reblochon cheese, smoky turkey, and rich crème fraîche make every bite a savory delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: Comfort Food, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Reblochon-Stuffed Potatoes
  • 4 large potatoes Russets or other starchy varieties
  • 150 g Reblochon cheese cut into small pieces, rind optional
  • 100 g smoked turkey cubes
  • 1 small onion finely chopped (about 50 g)
  • 100 ml thick crème fraîche
  • 20 g butter for sautéing
  • pinch salt and pepper to taste
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Small Pan
  • Baking dish
  • Knife
  • Spoon or Melon Baller
  • Fork

Method
 

  1. Step 1: Wash potatoes thoroughly and place whole in a large pot of salted boiling water. Boil for about 25 minutes, or until tender but firm. Drain and allow to cool slightly.
  2. Step 2: Slice each potato lengthwise in half. Carefully scoop out the centers with a spoon or melon baller, leaving about a 1 cm border intact. Mash the scooped potato flesh lightly with a fork and set aside.
  3. Step 3: In a small pan, melt butter over low heat. Add finely chopped onion and cook for 3-4 minutes until soft and translucent. Add smoked turkey cubes and sauté briefly until lightly browned.
  4. Step 4: Add mashed potato flesh to the pan and stir to combine gently. Add Reblochon cheese pieces and crème fraîche, stirring over low heat until cheese melts into a creamy filling. Season with salt and pepper to taste.
  5. Step 5: Generously fill each potato shell with the creamy mixture, shaping tops slightly rounded. Arrange stuffed potatoes snugly in a baking dish.
  6. Step 6: Preheat oven to 200°C (392°F) and bake potatoes for about 15 minutes until tops are golden, bubbly, and slightly crispy.
  7. Step 7: Remove from oven, sprinkle with chopped fresh parsley, and serve hot. Enjoy as a cozy side or main dish.

Notes

Substitute Brie or Camembert for Reblochon if unavailable. For a vegetarian version, omit smoked turkey and add sautéed mushrooms or spinach. Customize with herbs like nutmeg or smoked paprika, or add a crunchy panko-Parmesan topping before baking. Store leftovers in an airtight container in the fridge up to 2 days. Reheat in oven at 175°C (350°F) for 10 minutes to restore melty texture.