Farcettes de poirée (Stuffed Swiss Chard Leaves) - Testing

From Madeleine Kamans pg 268

1 - Where was all the flavor promised by the amazing smell of the potato mixture? Does it just need more seasoning?

Makes 20-30 rolls

Preparation time ?

4 large potatoes of similar size

1 1/2 Tbsp oil

? large Swiss chard leaves (a large heart? Does that mean a whole plant?)

Juice of 1 lemon

4+2 Tbsps. flour

2 onions (12oz/340g) finely diced

2 Tbsps.+2 Tbsps.+ more butter, as needed

Salt

Pepper

1 clove garlic, minced

Nutmeg

4oz chèvre cheese

Fruit compote of choice

1. Preheat the oven to 425˚F. Prick the clean potatoes all over with a fork.
2. Rub the potatoes all over with the oil and bake on a baking sheet until they are cooked thoroughly and soft in the center, about 1 hour.
3. Meanwhile, remove the leaves of the Swiss chard carefully so they remain large enough to be stuffed (dimensions?). 
4. Bring a large pot of water to a boil and blanch the leaves quickly for about a minute. Cool the leaves in cold water and wrap in a clean towel to dry and keep moist.
5. Once done, in the blanching water whisk in the lemon juice and 4 Tbsps. of flour.
6. Chop the chard ribs into 1/4 inch cubes. Add them to the lemon water and cook 35-40 minutes, or until very tender. Drain the cooked ribs and pat dry. Set aside.
7. Sauté the onion in 2 Tbsps. of butter. Add the cooked Swiss chard cubes. 
8. Remove the pulp from the baked potatoes and rice it over the onion mixture. Add 2 Tbsps. butter or more along with the salt, pepper, garlic, nutmeg and goat cheese. Mix until homogenous.
9. Wrap an egg-sized lump (2.5oz/70g) of the potato mixture in each cooked Swiss chard leaf (how many does this make?). You may need to use 2 leaves to complete each farcette, depending on their size.
10. Flour each farcette and fry in more butter (how much?) until crisp on both sides. 
11. Serve with a fruit compote of your choice.