Potatoes stuffed with Epoisses cheese

Preparation

• 1
  Preheat the oven to 200°C.
• 2
  Rinse the potatoes in clean water and wrap them individually in aluminium foil. Bake for 50 minutes (you can check with the tip of a knife).
• 3
  Meanwhile, fry the bacon slices in a hot pan until crisp. Drain on kitchen paper and crumble coarsely.
• 4
  Press the garlic and chop the chives. Cut the Époisses into small pieces.
• 5
  Once the potatoes are cooked, cut them in half lengthways and core them gently, making sure to keep the skin intact.
• 6
  Roughly crush the flesh of the potatoes and mix with the garlic, Epoisses and chopped chives. Season with salt and pepper.
• 7
  Fill the potato shells with the filling and place under the grill for 5 minutes.
• 8
  Remove the potatoes from the oven, sprinkle with the crispy bacon and serve immediately.