INSTRUCTIONS
1. Wash the potatoes thoroughly, pat them dry, and brush them with oil. Wrap the potatoes individually in aluminum foil. Bake in a preheated oven (electric
oven: 200 °C / convection oven: 175 °C / gas oven: see manufacturer’s instructions) for about 1 1/2 hours.
2. Wash the basil and shake dry. Pluck the leaves from the stems and, reserving a few for garnish, cut them into thin strips.
3. Remove the potatoes from the oven, unwrap them from the foil, and let them cool. Cut the potatoes in half, scrape out the insides, leaving about 1/2 cm of
the sides and bottom intact.
4. Mash the potato flesh with a fork. Fold in softened butter, cream, mustard, and basil strips. Season with salt and pepper.
5. Fill the hollowed-out potato halves with the potato cream.
6. Slice BONFIRE Crispy Camembert for Frying. Top the potato halves with the slices.
7. Place the potatoes, skin-side down, on the hot grill over indirect heat, cover, and roast for 3–5 minutes. Depending on the heat of the grill, check on them
occasionally to make sure the potatoes don’t burn.
8. Plate the potatoes. Garnish with the remaining basil.