Le Calumet Stuffed Baked Potato | Fromagerie Bergeron
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Classique fumé stuffed baked potato

To celebrate the arrival of spring, we’re super excited to bring you this delicious, exclusive recipe we’ve developed with our nutritionist, Julie DesGroseilliers.

It’s a stuffed sweet potato that’s actually a meal in itself! It’s tasty, easy to make and more than a little indulgent. The subtly smokey flavour of our Classique Smoked cheese gives it that summery feel everyone loves. And with all the protein in the sweet potato, mushrooms, chick peas and cheese, it makes a very satisfying meal.

You can also make the recipe with our Classique Smoked Light cheese for a low fat version that’s just as delicious.

Recipe, food styling and photo: Julie DesGroseilliers, nutritionist

Servings : 4 Portions
Preparation time :  25 minutes
Cooking time :  40 minutes
Ingredients

4 sweet potatoes, about 310 g (2/3 lb) each

Olive oil, to taste

6 slices bacon

500 ml (2 cups) onions, sliced into rings

750 ml (3 cups) mushrooms of your choice, chopped

20 ml (4 tsp.) fresh thyme

Salt and pepper, to taste

389 ml (14 oz.) canned chickpeas, drained and rinsed

1 package (200 g) Le Classique Smoked cheese, diced

20 ml (4 tsp.) fresh chives, chopped

Instructions
  1. Preheat barbecue on high.

  2. Scrub each potato and wrap in a double thickness of aluminum foil. Prick with a fork in a few places and place on grill. Cook about 40 minutes, turning halfway through cooking.

  3. Meanwhile, cook the bacon in a non-stick pan. Remove bacon, drain, crumble into bits and set aside. Place the onions in the bacon fat (adjust the amount of fat to taste) and cook 5 minutes. Add the mushrooms and thyme and salt and pepper to taste. Cook another 5 minutes.

  4. Add the chick peas, cheese, chives and bacon. Mix well.

  5. Using a spoon, open up the cooked potatoes lengthwise.  Stuff with the mushroom mixture and serve.

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