I signed up for 30 day free trial of America's Test Kitchen. Long ago I received Cook's Illustrated and snatched many a recipe from the magazine. The technique of pricking the potatoes with a fork and then dunking into a saltwater solution before baking; insures a crisp skin. In addition, baking on an oven rack is a great tip: along with using an instant read thermomter to read 205-degrees to guarantee the potatoes are baked to perfection. I did change up a few things: I sliced all the way through the cooked potatoes; creating 2 halves, added a tad more cheddar cheese and a tad more bacon... Below is the original recipe.
Ingredients:
- 4 (8-10 ounce) russet potatoes, unpeeled
- 4 slices bacon, cooked till crisp and cut into pieces
- 5 tablespoons unsalted butter, divided, melted
- 1/2 cup sour cream
- 3/4 cup cheddar cheese, shredded
- 1/4 teaspoon pepper & salt
- 4 scallions, slice thin
Directions:
Adjust oven rack to middle position and heat oven to 450-degrees. Prick each potato lightly with a fork in 6 places.
Dissolve 1 tablespoon salt in 1/2 cup water in a bowl and toss each potato in the mixture.
Place on a oven rack that is on top a a rimmed baking sheet.
Bake until centers register 205-degrees; about 1 hour.
Once potatoes are cool enough to handle, split in half. Carefully scoop out the potato flesh; leaving a 1/4-inch wall, into a medium bowl. Using a potato masher, mash flesh until smooth.
Stir in 3 tablespoon of melted butter, sour cream, salt, pepper, bacon, scallions and cheddar cheese.
Divide filling evenly among potato shells.
Brush remaining melted butter (2 tablespoons) on the potato tops and bake at 400-degrees for 20-25 minutes.
The stuffed potatoes can be made ahead and refrigerated; allowing for a little longer baking time or also freezes well. If frozen; defrost completely in refrigerator before baking.
Bon Appetite!
No comments:
Post a Comment