Twice Baked Potatoes

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

chopped,

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.