A client asked me to develop a variety of twice baked potatoes recipes for a new restaurant concept. It was incredibly fun preparing different recipes with fillings like pancetta, broccoli, mushrooms, assorted cheeses and herbs...
I liked crispy bacon with gorgonzola the best!
Baked Stuffed Potatoes
It’s challenging to enjoy a really delicious, twice baked potato unless you cook it yourself! It’s such a simple recipe but I've rarely found them to be very good at restaurants... making this recipe at home is spectacular!
Prep Time: 3o min
Cooking Time: 60 min
Yield: 4 portions
Ingredients
4 ea Idaho potatoes
¼ tsp Nutmeg, optional
1 tsp Salt
¼ tsp Black Pepper
2 ea Egg yolks
4 Tbsp Bacon, crispy and crumbled, optional
4 oz Cheese, (I like gorgonzola or gruyere)
How to prepare the Baked Stuffed Potatoes
Step 1
Carefully scrub the potatoes to get rid of any dirt etc.. then prick the potato skin with a sharp paring knife or fork. (about every inch to avoid the potato splitting/bursting).
Step 2
Place the potatoes onto a sheet pan and bake at 350F until tender to the touch (about 1 hour). Let cool (some people place on a bed of salt or drizzle oil onto the potato before baking-I don’t find either necessary). Do not wrap in foil!
Step 3
Slice the potatoes in half, being careful not tk tear the sing. Place each potato half skin side down and scoop out the cooked potato with a spoon. Place into a bowl and season with nutmeg, salt & pepper, add the bacon. Add the egg yolks and fluff/mash together. I like to keep it rustic and a little chunky-you can mash finer but don’t overwork the potato, it will get ‘gummy’.
Step 4
Place an ounce of cheese into each potato half, cover the cheese with the mashed potato filling.
Step 5
Place into the oven at 350F and bake until nicely browned and hot.
