Stuffed potatoes with farm made Livarot
Mix the inside of the potatoes with the cheese and refill the skins. Replace in the oven for about 10 minutes (180 ºC) after having generously cover with butter. Once taken out of the oven sprinkle with vinegar mixed with caraway seeds. Add the shallots to the butter sauce and serve hot with a green salad.
This dish is ideal for a frisky autumn night around the fire.
Ingredients :6 good-looking potatoes
1 Livarot cheese
Oil and vinegar
A green salad