Didn't ahve to think twice about this one. As soon as I started reading your question I started salivating for some Point Reyes Blue cheese. My favorite American blue.
I would totally prefer a Gouda or Emmental. It will melt and blend perfectly with the onions and bacon. They are lightly "sweet" wich will go nicely with the salty bacon. Avoid strong flavoured cheeses like Blue cheese because it will probably appear more than the other ingredients.
I would go with either a soft strongly flavored cheese (feta, blue) or a rich French double or triple cream like St Andre, Triple Cream Brie or the like. Or possibly some bottarga (tuna or mullet roe) with grated Parmesan. from (another) Nancy
I think Blue would be great - nice balance with the sweetness of the onions. You could even mix it into the potato before re-stuffing (it will melt in since the potato is hot).
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It will melt and blend perfectly with the onions and bacon. They are lightly "sweet" wich will go nicely with the salty bacon. Avoid strong flavoured cheeses like Blue cheese because it will probably appear more than the other ingredients.