Snail Stuffed Potatoes

  • Preparation 20 MIN
    Cooking 25 MIN
  • Makes 24



  1. Cook the potatoes in salted boiling water. Drain and cool. With a melon baller, remove a little ball of flesh from each potato. If necessary, cut a thin slice of the base of the potatoes so they are stable on the baking sheet.
  2. Preheat the oven to 180 °C (350 °F).
  3. In a bowl, whisk together the butter, cilantro, lime zest and juice, Tabasco and chives until smooth. Season with salt and pepper.
  4. Push a snail in each potato. Top with cilantro butter to close the cavity. Place on a baking sheet.
  5. Bake for about 10 minutes. Serve warm.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.