Gabrielle-Style Fingerling Potatoes Stuffed with Canotier de l’Isle Cheese

(Serves 4)

• 600 g fingerling potatoes, halved lengthwise and pre-cooked

• 150 g Canotier de l’Isle cheese, shredded

• 90 g cooked bacon, crumbled

• ½ cup sour cream

• A few drops of hot sauce (to taste)

• 1 green onion, chopped

• ¼ tsp garlic powder

• ¼ tsp smoked paprika

• ¼ tsp Cajun spice

• 1 jalapeño, finely diced

• Salt and freshly ground pepper

1. Using a spoon, scoop out some of the flesh from the pre-cooked potato halves and place it in a bowl.

2. Mix the potato flesh with sour cream, shredded Canotier cheese, crumbled bacon, jalapeño, and all the spices. Taste and adjust seasoning if needed.

3. Place the hollowed potato halves on a baking sheet lined with parchment paper and fill them with the mixture.

4. Bake in a preheated oven at 400 °F (200 °C) or cook in an air fryer for about 10 minutes, until golden and bubbly.

5. Sprinkle with chopped green onion before serving.

Tip: Perfect as bite-sized appetizers to share with friends or as a side for ribs, grilled meats, or barbecue.

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Plaisirs Gourmets