Roussillon baked potatoes from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 90) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 20, 2020

    So ......1st the hunt for this recipe. My ingredient search lead me to this “roussillon baked potato” recipe BUT in my “US red cover shakshuka” edition of this book, this is titled “stuffed baked potato”. It took me a while. However, we thought this blue cheese, onion & bacon twice baked potato was delicious! I did use only the cooked bacon mixed into the potato filling (and not the raw slices put on top prior to the oven), and chives in addition to the parsley. I’ve never used egg in the filling of this style of potato but I did as directed........it maybe added some extra richness to an already rich side. Oh yeah - definite repeat.

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