Gruyere and Rabbit Stuffed New Potatoes
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Number of Servings
Serves 6
Ingredients
6 round new potatoes, olive oil for roasting potatoes, 3 green onions- minced, 3 tablespoons unsalted butter, 1/3 pound Gruyere cheese- grated, 1/2 cup sour cream, 3/4 cup minced cooked rabbit, 1 teaspoon ground coriander, salt and pepper to taste,
Directions
Preheat the oven to 400°F.
Place the potatoes in a greased baking pan and drizzle lightly with olive oil.
Turn the potatoes to coat them evenly with oil.
Bake until tender when pierced with a fork, about 45 minutes.
Remove from the oven and let it cool.
When potatoes are cool enough to handle, slice in half and carefully remove the pulp, taking care not to tear the skin.
Set the skins aside and place the pulp in a bowl.
Sauté the green onions in the butter over medium heat for 2 minutes.
Add the onions to the potato pulp.
Add the cheese, sour cream, rabbit, coriander, salt and pepper; mix well.
Stuff the mixture back into the potato skins and bake for 20 minutes at 350°F.
Serve the potatoes hot.
