Bake
Baked potatoes stuffed with cold-smoked reindeer
Floury baked potatoes hollowed out and filled with cold-smoked reindeer, halloumi and sour cream, then baked again until golden.
Instructions
Heat the oven to 200°C (390°F) and scrub the potatoes well.
Prick them a few times with a fork, rub them with a little oil and bake them straight on a tray for 50–60 minutes, until the skins are crisp and the insides tender.
While they bake, mix the filling.
In a medium bowl, combine the sour cream, diced cold-smoked reindeer, halloumi chunks, sliced red onion and chives, and season well with salt and black pepper.
When the potatoes are done, move them to a platter and scoop out a generous hollow in each one, leaving enough potato behind to hold its shape.
Spoon the filling into the hollows and return the potatoes to the oven for another 10–15 minutes, until the cheese is golden and bubbling.
Serve them hot, straight from the oven.
Scatter over fresh dill or chervil and put a crisp green salad or some toasted flatbread on the table alongside.
Tips
- An extra spoonful of crème fraîche in the filling makes it richer still.
- Prefer something softer than halloumi? Fresh mozzarella works, well drained and patted dry.
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