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Octopus-Stuffed Potato Cases




Source of Recipe


the web


List of Ingredients




* 4 large baking potatoes
* 4 chives, chopped
* 400 grams of octopus
* 2 cloves of garlic, minced
* 5 cl. vegetable oil
* 1 lemon
* salt, pepper
* 30 grams grated parmesan or gruy�re cheese
* 4 pats of butter
* 1 handful of large rock salt, cooking grade

Recipe



Wash potatoes and with a sharp paring knife, cut an even section off the top, like a lid. Lay out rock salt in a baking pan, place potatoes on the salt, and bake in the oven over medium heat until done. Clean and tenderize octopus, then squeeze a lemon over the pulp. Drain liquid, then cook over high heat in oil until seared. Season. Mix in chives and garlic, then cook, covered, for 30 minutes, stirring occasionally. Add water if the preparation seems to be drying out. When potatoes are baked, remove the top, scoop out pulp, making sure to keep the cases (skins) intact. Put aside. Once the octopus fricass�e is done, remove from heat and spoon into potatoes. Add potato pulp, then top with grated cheese and a pat of butter. Bake in the oven for 15 minutes. Serve hot.