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Raclette Cheese Potatoes

Filled with cheese and wrapped in bacon is the tastiest way to enjoy spuds.


  • 6 potatoes, with flesh scooped out
  • 12 slices bacon
  • Salt
  • 100 grams raclette cheese
  • 1 mozzarella cheese
  • 80 grams shredded cheese
  • 2 cloves garlic, sliced
  • Chopped parsley
  • Belgium Potatoes:
  • 300 grams potato flesh
  • 15 grams potato starch
  • 1 egg yolk
  • 1/2 teaspoon salt
  • Olive oil


  1. Cut raclette and mozzarella into sticks.
  2. Clean the potatoes with a brush and put into a pot of water. Boil potatoes for approximately 40 minutes or until soft.
  3. Cut off 1 centimeter off the tops of the potatoes and wrap each with bacon. Scoop out the flesh with a spoon and set aside.
  4. Place garlic slices inside each potato cup and place cheeses inside.
  5. Bake for 20 minutes at 210 degrees C.
  6. Sprinkle with chopped parsley.
  7. To make the Belgium Potatoes, put potato flesh into a bowl and add in potato starch, egg yolk and salt. Mash with a fork until smooth.
  8. Transfer potato mixture onto a baking tray lined with parchment paper. Flatten to create an even surface. Then cut into sticks.
  9. Drizzle with olive oil and bake for 20 minutes at 210 degrees C.