Twice Baked Pota­toes

Taste & Travel - - Lodgings -

Large Idaho Pota­toes 6, washed well

Ghee or Clar­i­fied But­ter as needed to coat pota­toes

Sea Salt as needed to coat pota­toes

Thick Cut Ba­con 8 oz, chopped

Chives 4 Tbs


Euro­pean But­ter 2 Tbs, soft­ened

Gar­lic Pow­der 1 tsp

Aged Ched­dar shred­ded, 2 cups, di­vided

Sea Salt

to taste

Ground White Pep­per to taste

Ground Nut­meg to taste

Egg Yolks

3 TOSS the pota­toes with ghee and sea salt. Roast in the oven at 175°C un­til soft when poked with a short knife.

CHILL the pota­toes.

CUT each potato in half, scoop out the flesh, leav­ing some outer potato to serve as a “shell.”

PASS the scooped out potato flesh through a ricer. Add the ba­con, chives, but­ter, gar­lic pow­der and 2 cups pf grated ched­dar. Sea­son to taste with salt, pep­per and nut­meg, then mix in the egg yolks.

FILL the potato halves with the mix­ture and top with the re­main­ing grated cheese. Place the pota­toes onto a sheet tray and bake at 175°C for 15–18 min­utes or un­til heated through.

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