Skip to content

Meat, South and mountains

Stuffed baked potatoes auvergnate style

Stuffed baked potatoes auvergnate style are large potatoes hollowed out, filled with a sausage stuffing, and broiled with cantal cheese on top. For 4 people, this easy recipe takes 75 minutes and costs €2.60 per serving. The key to success is letting the cantal brown properly under the broiler.

Tonight, big baked potatoes stuffed with sausage and cantal cheese, broiled until crispy on top, watch those plates empty fast.

Stuffed baked potatoes auvergnate style
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.60
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

A well baked potato has a soft, fluffy inside under a skin that still holds its shape. Stuffed with sausage and topped with melted cantal, it turns into a full meal with that hearty mountain flavor that warms up cold evenings. The cheese forms a golden crust on top, while the filling underneath stays moist thanks to the cream and the potato flesh mixed back in.

This is the kind of dish you put in the oven on a lazy Sunday afternoon, no rush needed, while the potatoes bake on their own. Kids love digging into their own potato like a little bowl, and leftovers reheat well the next day. For a quicker weeknight meal, save this one for a day when you have time to let the oven do the work.

The ingredients

4 people

Fruits and vegetables

  • Large potatoes 4
  • Onion 1
  • Garlic 1 cloves
  • Parsley 1 sprig

Butcher

  • Sausage meat 400 g

Dairy

  • Cantal cheese 150 g
  • Heavy cream 4 tbsp

Pantry

  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Wash the potatoes and bake them whole at 200°C until tender. 50 min

    Poke each one with a fork so the steam can escape.

  2. Meanwhile, cook the chopped onion and garlic with the crumbled sausage meat in the oil. 10 min

    Break up the meat well with a spatula so it browns without forming big clumps.

  3. Cut a cap off the top of each potato, then scoop out the flesh with a spoon, keeping a sturdy border.

    Use a kitchen towel, the potatoes are very hot.

  4. Mash the scooped flesh with the meat, cream, parsley, salt, and pepper, then fill the potatoes.

    Taste the filling before stuffing, this is the moment to adjust the salt.

  5. Lay slices of cantal on top and broil in the oven until golden. 12 min

    Switch to the broiler setting for the last two minutes for a crispy crust.

Our tips to get it right

  • Pick potatoes that are firm and roughly the same size, they will bake evenly and hold together better once hollowed out.
  • Leave at least a half inch of potato around the edge when scooping, otherwise the skin might tear during the second bake.
  • If the filling looks a bit dry, stir in another spoonful of cream before stuffing, it should feel soft and easy to scoop.

The variations

  • Swap the cantal for tomme or reblochon for a milder, meltier result.
  • For a vegetarian version, replace the sausage with chopped sautéed mushrooms, adding a bit more cream to bind the filling.
  • To save time, microwave the potatoes for ten minutes before finishing them in the oven, you can easily cut twenty minutes off the total.

What to serve it with

  • A green salad with vinaigrette
  • A few pickles on the side
  • A light red wine

Storage

Stuffed potatoes keep for two to three days in the fridge in a sealed container. They freeze well once broiled, as long as you let them cool completely first. Reheat in the oven rather than the microwave so the top crisps back up.

Questions about this dish

Can I make stuffed baked potatoes ahead of time?

Yes, you can stuff them the day before and keep them in the fridge, then broil just before serving. Add a few extra minutes in the oven if they go in cold.

What kind of potato works best for this recipe?

Choose large, firm potatoes like russets or Yukon golds, they hold their shape well once hollowed out. Avoid small potatoes, they are too fiddly to stuff properly.

Can I substitute the sausage meat?

You can use ground pork or veal seasoned yourself with a bit of garlic and parsley. The flavor will be milder but the texture stays close to the original.

How do I know the potatoes are baked enough before stuffing?

Poke them with the tip of a knife, it should slide in with no resistance all the way to the center. If the center still feels firm, give them another ten minutes in the oven.

How long does it take to make stuffed baked potatoes auvergnate style with sausage and cantal?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in stuffed baked potatoes auvergnate style with sausage and cantal?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed baked potatoes auvergnate style with sausage and cantal cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Cheese recipes

See all