These were my first twice bakeds, but they're very heavy and contain meat. I recommend these alongside a nice steak or chop. This isn't for the faint of heart. Count on 1 potato serving two people. You can prep potatoes up through step 11 and then freeze them, too. Then just thaw in a refrigerator and bake at 400 for 30-40 minutes until piping hot.
Ingredients
Ingredients
2 Russet potatoes (1 potato = 2 servings)
3 tbsp butter, melted
1/2 c sour cream
2oz gruyere, grated
2oz sharp cheddar, grated
fresh chives
3 oz slice of pancetta (ask for a piece as thick as your pinky)
kosher salt
black pepper
1/2 c sour cream
2oz gruyere, grated
2oz sharp cheddar, grated
fresh chives
3 oz slice of pancetta (ask for a piece as thick as your pinky)
kosher salt
black pepper
Non-standard supplies
None
Instructions
- Bake the potatoes on a high heat to get a crispy skin - 450 degrees for 1 hour
- Meanwhile, cube fry and drain pancetta
- Remove from oven and once cut lengthwise while holding with an oven mitt
- Empty contents of potato into a mixing bowl, carefully not tearing the skin
- Brush interior of skin with just enough melted butter to barely cover
- Return skins to oven for further crisping for 5 minutes, then lower oven temperature to 375
- In mixing bowl, add remaining melted butter, chives, pepper, gruyere, cheddar
- Using potato masher blend, add sour cream gradually until you can form a potato baseball. You are not looking for creamy potatoes here. They should be dry in appearance, but one big lump.
- Stir in pancetta
- Taste. Add more salt, pepper, chives as desired.
- Spoon potatoes into skins, piling them high to use all the filling
- Bake at 375 until filling begins to brown (15-20 minutes)
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