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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.

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