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Meat, Northern, Eastern and Western France

Stuffed potatoes with maroilles cheese and bacon

Stuffed potatoes with maroilles cheese and bacon serve 4, take 1 hour 15 minutes, and are easy to make for €2.40 per serving. The key is baking the potatoes whole first, which makes the flesh easy to scoop out and leaves a skin sturdy enough to hold the creamy, cheesy filling.

Big potatoes stuffed with bacon, onions and melted maroilles cheese, with a green salad on the side.

Stuffed potatoes with maroilles cheese and bacon
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is the kind of dish that fills the whole kitchen with a good smell while the oven does its work. The soft potato flesh gets mixed with cream and smoky bacon, then topped with maroilles cheese that melts into a golden, bubbling crust. That first bite has a strong, salty punch that wakes up everything else on the plate.

It's a winter dinner for slow Sundays or weeknights when you want something hearty. Kids like scooping their stuffed potato out with a spoon, while adults get to enjoy the bold character of the maroilles. A green salad with a sharp vinaigrette is really all you need alongside it.

The ingredients

4 people

Fruits and vegetables

  • Large potatoes 4
  • Onion 1
  • Chives 3 sprigs
  • Green salad 1

Butcher

  • Smoked bacon lardons 150 g

Dairy

  • Maroilles cheese 150 g
  • Thick crème fraîche 8 tbsp

Pantry

  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Wash the potatoes, prick them with a fork and bake at 200°C. 50 min

    A bed of coarse salt under the potatoes gives a crispier skin.

  2. Meanwhile, cook the bacon and sliced onion in a dry skillet, no added fat.

    Drain off excess fat or the filling will turn out heavy.

  3. Cut a lid off the top of each potato, scoop out the flesh with a spoon and mash it with the cream and bacon.

    Leave a thin layer of flesh inside so the skin holds together.

  4. Fill the potatoes, top with diced maroilles cheese and bake again. 12 min

    Switch the oven to broil for the last few minutes.

  5. Serve with the dressed salad and chives.

    Make the vinaigrette nice and sharp, it balances out the cheese.

Our tips to get it right

  • Pick starchy potatoes, like russets, they hollow out more easily and soak up the cream better.
  • Go easy on salt in the filling, the maroilles and bacon already bring plenty.
  • If your potatoes are very large, add 10 extra minutes to the first bake so they're tender all the way through.

The variations

  • Swap the maroilles for reblochon or munster if you want a milder flavor.
  • For a vegetarian version, skip the bacon and add sautéed sliced mushrooms instead.
  • To save time, halve the potatoes lengthwise before baking, this cuts the cooking time roughly in half.

What to serve it with

  • Green salad with sharp vinaigrette
  • Light cold cuts as a starter
  • A glass of light beer

Storage

Stuffed potatoes keep for 2 days in the fridge in a sealed container. They don't freeze particularly well since the cream can separate once thawed. Reheat in the oven rather than the microwave so the cheese gets nicely bubbly again.

Questions about this dish

Can you make stuffed potatoes ahead of time?

Yes, you can stuff them several hours ahead and keep them in the fridge. Add the maroilles and bake just before serving so the cheese melts properly.

What can replace maroilles if I don't like strong cheese?

Reblochon or munster work well and melt the same way. The flavor will be milder, but the dish keeps its gooey, baked character.

Why bake the potatoes whole before stuffing them?

Baking them whole softens the flesh so it scoops out easily without tearing the skin. It also helps the potato hold its shape once it's filled again.

Do kids usually like this dish despite the maroilles?

Most kids mainly taste the potato, cream and bacon. You can use a little less maroilles on their portions if the flavor feels too strong for them.

How long does it take to make stuffed potatoes with maroilles cheese and bacon?

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

How many calories are in stuffed potatoes with maroilles cheese and bacon?

About 580 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 potatoes with maroilles cheese and bacon cost?

About €2.40 per serving, or €9.60 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.

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