Start by cooking large “Bintje” potatoes in water, cut them in two, and scoop out the flesh without puncturing the skin. Then, in a bowl, mix some mashed cooked beet with the potato flesh, adding one spoonful of fresh cream per potato.
Don’t forget the salt, pepper and spices.
Put in the oven at medium heat prior to serving.
Hint: Potato surprise is great served with wild game.
Source : Recettes gourmandes - BTG BOUTHEGOURD S.A.S