Post by amarante on Oct 16, 2016 10:29:11 GMT -5
Very rich - best with a simple grilled meat or really could work as a main course with a simple green salad.
Over The Top Twice Baked Potatoes
Source: David Venable, David - In the Kitchen with David
MAKES 4 SERVINGS
4 large baking potatoes
6 bacon slices, chopped into 1-inch pieces
⅓ cup diced green bell pepper
1 jalapeño, stemmed, seeded, and minced
6 smoked bacon slices, cooked and crumbled
4 ounces (½ cup) cream cheese, at room temperature
6 ounces sour cream
½ cup heavy cream
¾ cup chopped scallions, plus 2 tablespoons for garnish
¾ cup (3 ounces) shredded Cheddar
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano, plus 2 tablespoons for garnish
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
Paprika (optional)
Preheat the oven to 350°F.
Scrub the potatoes with a vegetable brush and pierce each one several times with a fork. Bake until the skins are crisp and a knife goes easily through the flesh, about 1 hour. Leave the oven on.
Cook the raw bacon in a skillet over medium heat until done, 3 to 4 minutes. Add the bell pepper and jalapeño and sauté until softened, about 5 minutes. Stir in the crumbled bacon and cook for 1 minute. Remove the pan from the heat and allow the mixture to cool slightly.
Combine the cream cheese and sour cream in a large bowl and mix well. Set aside.
Slice the top third lengthwise off each potato. Scoop out most of the flesh, leaving just enough on the bottom and sides for the potatoes to retain their shape. Set aside. Discard the tops.
Transfer the scooped-out potato flesh to the bowl with the cream cheese mixture. Add the cream, scallions, the reserved pepper-bacon mixture, the Cheddar, and Parmigiano-Reggiano and mash well. Season with the salt and pepper.
Fill the reserved potato skins with the potato mixture, mounding it over the top. Bake on a baking sheet until the potatoes are heated through, about 25 minutes. Sprinkle the potatoes with paprika (if using), scallions, and Parmigiano-Reggiano before serving.”
Over The Top Twice Baked Potatoes
Source: David Venable, David - In the Kitchen with David
MAKES 4 SERVINGS
4 large baking potatoes
6 bacon slices, chopped into 1-inch pieces
⅓ cup diced green bell pepper
1 jalapeño, stemmed, seeded, and minced
6 smoked bacon slices, cooked and crumbled
4 ounces (½ cup) cream cheese, at room temperature
6 ounces sour cream
½ cup heavy cream
¾ cup chopped scallions, plus 2 tablespoons for garnish
¾ cup (3 ounces) shredded Cheddar
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano, plus 2 tablespoons for garnish
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
Paprika (optional)
Preheat the oven to 350°F.
Scrub the potatoes with a vegetable brush and pierce each one several times with a fork. Bake until the skins are crisp and a knife goes easily through the flesh, about 1 hour. Leave the oven on.
Cook the raw bacon in a skillet over medium heat until done, 3 to 4 minutes. Add the bell pepper and jalapeño and sauté until softened, about 5 minutes. Stir in the crumbled bacon and cook for 1 minute. Remove the pan from the heat and allow the mixture to cool slightly.
Combine the cream cheese and sour cream in a large bowl and mix well. Set aside.
Slice the top third lengthwise off each potato. Scoop out most of the flesh, leaving just enough on the bottom and sides for the potatoes to retain their shape. Set aside. Discard the tops.
Transfer the scooped-out potato flesh to the bowl with the cream cheese mixture. Add the cream, scallions, the reserved pepper-bacon mixture, the Cheddar, and Parmigiano-Reggiano and mash well. Season with the salt and pepper.
Fill the reserved potato skins with the potato mixture, mounding it over the top. Bake on a baking sheet until the potatoes are heated through, about 25 minutes. Sprinkle the potatoes with paprika (if using), scallions, and Parmigiano-Reggiano before serving.”