RV Recipe: Stuffed Sourdough Bread

 RV Recipe: Stuffed Sourdough Bread


This RV Recipe is really a meal in a loaf that can be prepared in the RV or made ahead of time and brought along with you on a camping adventure. 

Add a side salad and your dinner is complete.  I have made this delightful RV recipe by baking it in the convection oven for 30 minutes at 375 F and have had equal or better success simply microwaving a few slices at a time on a paper plate lightly covered with a paper towel.  Heat on high for 1 minute, let it rest for 30 seconds, remove the paper towel and enjoy!

This RV recipe is very versatile… you bet feel free to switch up this idea from a dinner main meal or side to a breakfast option, an appetizer or a welcomed Potluck item you bring to the table.

RV Recipe Ingredients

1 loaf           grocery store day-old baguette of sourdough bread

1 leek           rinsed well then thinly sliced

1 shallot       peeled, thinly sliced 

1/2 lb            diced European bacon or ham (optional)

1 1/2 tbsp.   olive oil

4 oz              crème fraiche

1                    uncooked egg

1                    fully cooked russet potato, cooled then medium sliced 

1 1/2 cups   freshly grated gruyere cheese

                      grated nutmeg, moderate sprinkling

                      salt and pepper to taste

RV Recipe Directions

  1.  Clean and thinly slice the shallot and leek as noted above.  
  2.  In a medium saute’ pan over medium heat add sliced shallots, cook and stir for 2 minutes.
  3.  Add sliced leeks, ham or euro bacon to the shallot mixture and continue cooking and stirring over medium heat for 2 minutes, turn off heat and set the pan aside.
  4.  Cut day old sourdough loaf vertically in 1/2″ slices to 3/4 way through the loaf (top to near the bottom) while keeping the base of the loaf intact.
  5.  In a small bowl, lightly mix together crème fraiche, nutmeg, salt and pepper and egg, incorporating the egg into the crème but leaving some small lumps of the crème for texture.
  6.  Add a few cooked potato slices and some shallot/leek mixture between each slice of sourdough bread to create a nice opening to nestle the rest of the filling.
  7.  Place the crème fraiche mixture in a liquid measuring cup to create a spout as you drizzle 1/2 of the mixture evenly between the bread slices.
  8.  Stuff grated cheese evenly between each slice.
  9.  Pour remaining crème fraiche between the slices and lightly evenly rub any crème fraiche that is on the top of the loaf as an egg wash finish.
  10.  Wrap the loaf in baking parchment baking paper and then foil.
  11.  To bake the bread: See the baking options listed above in the RV Recipe introductory paragraphs.  You want the finished stuffed bread to be warm with the ingredients melty and cooked. 
  12. If baking the entire loaf, I’d opt for the convection option, but when heating/cooking just a few slices, I’d unwrap the foil and use the microwave (placing the bread on a paper plate and lightly cover with a paper towel).  Heat the bread on high for a minute then let the bread rest for 30 seconds before removing the paper towel and enjoying the cooked stuffed bread.
  13.  Cover any leftovers, refrigerate, and enjoy within a few days. 

Want more RV Recipes like this?

Would you like more Instant Pot RV recipes and other great RV snack/meal ideas?   My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Get RV travel ideas, tips, news and perks!

Each Monday we publish our RV Lifestyle Newsletter, where we share weekly articles about RV travel that inspire and inform. We’ll start by sending you a free RV travel checklist. Plus, you become one of our Fellow Travelers, which gets you lots of special perks and RV discounts. It’s totally free!
Enter your info below and you are in!

Get a free Packing List for your next trip when you join our RV Lifestyle community and subscribe to our weekly newsletter. Plus free perks, discounts and exclusive RV travel tips!


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.