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Mini Twice-Baked Potatoes

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Lobo
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Mini Twice-Baked Potatoes

Post by Lobo on Mon 18 Jan 2016, 11:41 pm


Mini Twice-Baked Potatoes

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Prep Time: 25 minutes
Cook Time: 80 minutes
Servings: 4
Here, Giada De Laurentiis, TV personality, chef and author of several bestselling cookbooks, shares her recipe for miniature twice-based potatoes, which are equally delicious served warm or at room temperature.



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Ingredients:


  • 1 1/2 lb. (750 g) medium Yukon Gold potatoes (about 12 to 14 potatoes)
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 tsp. kosher salt
  • 6 oz. (180 g) bacon, finely chopped
  • 1/3 cup (1 oz./30 g) panko (Japanese bread crumbs)
  • 1/4 cup (1 oz./30 g) plus 2 Tbs. freshly grated Parmesan cheese
  • 1/4 cup (1/4 oz./7 g) chopped fresh chives
  • 1/4 cup (2 fl. oz./60 ml) sour cream, at room temperature
  • 2 Tbs. unsalted butter, melted
  • 1 Tbs. heavy cream, at room temperature

Directions:

Preheat the oven to 375°F (190°C).

Place the potatoes on a rimmed baking sheet and toss with the 2 Tbs. olive oil and sprinkle with 3/4 tsp. of the salt. Bake until a knife inserted into a potato meets little to no resistance, about 1 hour. Let cool slightly.

Meanwhile, in a fry pan over medium-low heat, cook the bacon until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon in a bowl. Add the panko, the 2 Tbs. Parmesan and 2 Tbs. of the chives. Stir to combine and set aside. In another bowl, stir together the remaining bacon, the 1/4 cup (1 oz./30 g) Parmesan, the remaining 2 Tbs. chives, the sour cream, butter, cream and the remaining 1/4 tsp. salt. Set aside.

When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the top. Using a 1 tsp. measure or a melon baller, scoop out some of the insides of the cooked potato leaving a 1/4-inch (6-mm) border around the edge. This creates little boats. Place the flesh that you scooped out of the potatoes and the peeled tops of the potatoes in a bowl and mash using a potato masher or the back of a fork. Add the bacon and sour cream mixture. Using a rubber spatula, stir the filling until well combined. Spoon the filling back into the potato boats until they are slightly overfilled. Top each with a sprinkling of the bacon and panko mixture and drizzle with olive oil. Bake until the filling is heated through and the panko are golden brown, 10 to 12 minutes more. Serve warm or at room temperature. Serves 4.

Recipe from Giada De Laurentiis, Happy Cooking (Pam Krauss Books, 2015)

    Current date/time is Sun 11 Dec 2016, 2:01 am