Patates en Robe des Champs au Four (Baked Potatoes in Jackets)
This is a French technique for cooking whole potatoes in the oven.
Serves: 4Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy
Serves: 4
Ingredients
- 4 large potatoes (Bintje or Russet)
- 6 Tbsp. crème fraîche
- 2 Tbsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. ground black pepper
Directions
- Preheat the oven to 350°F. Wash the potatoes, and dry them thoroughly with a clean tablecloth. Wrap them in aluminum foil and cook until a knife easily pierces the middle of the potato.
- In a medium bowl, combine the cream with the mustard, salt, and pepper. Serve the potatoes hot with the sauce on the side.
- Serve immediately.
| Amount per serving | |
|---|---|
| Calories | 240 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 30mg |
| Sodium | 650mg |
| Total Carbohydrate | 38g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Protein | 5g |
Recipe Information
Serves: 4
Ingredients
- 4 large potatoes (Bintje or Russet)
- 6 Tbsp. crème fraîche
- 2 Tbsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. ground black pepper
Directions
- Preheat the oven to 350°F. Wash the potatoes, and dry them thoroughly with a clean tablecloth. Wrap them in aluminum foil and cook until a knife easily pierces the middle of the potato.
- In a medium bowl, combine the cream with the mustard, salt, and pepper. Serve the potatoes hot with the sauce on the side.
- Serve immediately.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 240 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 30mg |
| Sodium | 650mg |
| Total Carbohydrate | 38g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Protein | 5g |