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Stuffed Potatoes with Chicken, Roasted Peppers and Le Cendré

4 to 6 portions


  • 6 large russet potatoes
  • 1 large onion, thinly sliced
  • 1 large red bell pepper, cut into strips
  • 4 slices bacon, thinly sliced
  • 3 ml (½ tsp.) ground chipotle pepper
  • Salt and ground pepper
  • 375 ml (1½ cups) diced cooked chicken
  • 240 g (8½ oz.) Le Cendré cheese cut into 6 slices about 5 mm (¼ in.) thick
  • Chopped fresh cilantro to taste
  • Sour cream to taste


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  • Preheat oven to 400oF (200oC).
  • Place potatoes in a large baking dish and cut a deep “X” into the top of each.
  • Cover and bake for 1 hour and 15 minutes or until tender.Combine onion, bell pepper, and bacon in another baking dish.
  • Sprinkle with chipotle pepper and generously salt and pepper. Bake for 45 minutes.
  • Remove from oven and add chicken.When potatoes are done, cut off top of each and scoop out flesh. Save flesh for another use.
  • Fill potato shells with chicken and vegetable mixture.
  • Top each with a slice of cheese and continue baking for 10 to 15 minutes.Remove from oven, sprinkle with cilantro, and serve with sour cream. Accompany with green salad.

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  • Stuffed potatoes may be prepared in advance and stored in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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