I make quite a lot of pâté recipes for this site, so if you read my recipes often you’ve probably seen some before. A proper pâté is quite a versatile ingredient, adding great meaty flavor to anything it is added to. For this pate baked potato recipe, I am using pâté Bretonne, also known as Terrine Bretonne. This is a standard pork based terrine that adds a touch of caramel for sweetness and color.
Pate Baked Potato Ingredients
- 100 grams Terrine Bretonne (pâté); or a pâté of your choosing. You can buy a mix set here.
- 6-8 small-medium Gold Potatoes
- 3-4 tbsp Butter
- 1 Shallot
- Salt and Pepper; to taste
Pate Baked Potato Instructions
1. Start by boiling your potatoes in a pot for about 15-20 minutes, or until fork tender. Before placing them in the water, stab them with a fork to make a few holes. Preheat your oven to 175°C or about 350°F.
2. While the potatoes are boiling, take your pâté (either store bought or homemade) and place it in a bowl. Add in one minced shallot and mash together.
3. When the potatoes are done boiling, remove them from the water and slice them in half. Scoop out the insides. You can mash the insides with the pâté if you want, or save them for some mashed potatoes another time. Add a teaspoon of butter to the potato and fill with a heaping helping of pâté.
4. Place on a foil lined baking tray and pop in the oven for 15-20 minutes.
5. Remove from the oven, garnish with greens of your choosing and serve hot.
Pate Baked Potato
Ingredients
- 6-8 Gold Potatoes small to medium size
- 100 grams Terrine Bretonne
- 3-4 tbsp Butter
- 1 Shallot minced
- Salt and Pepper to taste
Instructions
- Start by boiling your potatoes in a pot for about 15-20 minutes, or until fork tender. Before placing them in the water, stab them with a fork to make a few holes. Preheat your oven to 175°C or about 350°F.
- While the potatoes are boiling, take your pâté (either store bought or homemade) and place it in a bowl. Add in one minced shallot and mash together.
- When the potatoes are done boiling, remove them from the water and slice them in half. Scoop out the insides. You can mash the insides with the pâté if you want, or save them for some mashed potatoes another time. Add a teaspoon of butter to the potato and fill with a heaping helping of pâté.
- Place on a foil lined baking tray and pop in the oven for 15-20 minutes.
- Remove from the oven, garnish with greens of your choosing and serve hot.
