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)
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).
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!
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’.
Place an ounce of cheese into each potato half, cover the cheese with the mashed potato filling.
Place into the oven at 350F and bake until nicely browned and hot.
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