Potatoes Baked in Foil with Chive Cream Recipe
Potatoes Baked in Foil with Chive Cream
Total time: 1hr to 2hr

Preparation time: 10 minutes
Cooking time: 60 minutes

Difficulty: Easy
Chef's Note

These baked potatoes make a perfect accompaniment to grilled red meat for a summer menu.

They can also be cooked on the barbecue - in the coals or directly on the grill - using the same cooking time as for the oven.

For 4 servings

Chive cream
- 400 g fresh cheese (fromage blanc)
- 10 chives
- 1 shallot
- 100 ml crème fraîche or whipping cream
- 2 ml freshly ground 5-peppercorn blend (optional)
- salt and pepper
  1. Preheat the oven to 180 °C / 350 °F.
  2. Brush and wash the skin of the potatoes, pat dry and wrap each one in aluminum foil. Place in a baking dish.
  3. Bake in the preheated oven for 45-60 minutes, depending on the size of the potatoes. Check for doneness: they are cooked once a knife tip will easily penetrate the potato flesh through the foil. Remove from the oven once cooked to prevent them from drying out.

Chive cream

  1. Peel, wash and chop the shallot.
  2. Wash, drain and mince the chives.
  3. Break up the fresh cheese in a small bowl; whisk well.
  4. Add the shallot and chives. Season. Keep cold.


  1. Place a potato on each plate with the foil open.
  2. Place the chive cream on the table so that guests can serve themselves.
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