Gourmet Stuffed Baked Potatoes with Alpine Beaufort Cheese, Guérande Salt, and Sichuan Pepper
- Large bintje potatoes: 8
- Fresh cream: 15 cl + 12 cl
- Olive oil: 1 tablespoon
- Alpage Beaufort cheese: 80 g
- Butter: 20 g
- Grated nutmeg: 2 pinches
- Chives, chervil, and basil, chopped: 2 tablespoons
- Rolled pork belly (ventrèche): 60 g
- Sichuan pepper: 1 teaspoon
- Guérande salt: 1 teaspoon
- Freshly milled black pepper
- Thoroughly wash and dry the potatoes. Lightly coat with olive oil and wrap each in aluminum foil. Bury in hot ashes or bake in a preheated oven at 400°F (200°C) for 40-60 minutes, depending on size. Test doneness by piercing with a knife tip—they should be tender inside.
- Coarsely grate the crusted Alpage Beaufort cheese.
- Cut the rolled pork belly into small lardons. Fry in a pan until crispy, then drain on paper towels and discard excess fat. In the same pan, add 2 tablespoons of fresh cream and freshly milled black pepper. Simmer for 3 minutes to create a light sauce, then set aside with the lardons.
- Slice off the top "hat" of each potato. Carefully scoop out the flesh, mash it with a fork, and divide into two bowls.
- In the first bowl, mix in the butter, grated cheese, nutmeg, and chopped herbs for a creamy filling.
- In the second bowl, incorporate the remaining cream and crispy pork belly lardons.
- In a mortar, finely pound the Guérande salt with Sichuan pepper for a fragrant seasoning.
- Fill each potato by layering both mixtures, sprinkle with the salt-pepper blend, and replace the lids partially to showcase the stuffing.
- Serve immediately while piping hot for the best flavor and texture.
