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Twice baked potato

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Ingredients/Components

sour cream - 1/4 c
butter - 1 Tbsp
olive oil - 2 Tbsp
black pepper - 1 item
butter room temperature - 2 Tbsp
rock salt - 1 item
large baking potatoes, scrubbed clean - 6 item
cooked ham, cut into julienne strips, 1 x 1/4-inch - 1/2 lb
button mushrooms, cut into julienne strips, 1 x 1/4-inch - 1/4 lb
granulated salt or sea salt - 1 item
shredded Gruyere, Swiss or Cheddar - 8 oz

How to make twice baked potato:

Preheat oven to 450°. Place the potatoes on a cutting board. With the tip of small, sharp knife, score a lid shape on the top of each potato about 1/3 of the way down, cutting in about 1/8-inch all the way around.

Spread a 1/4-inch thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.

Heat a saut?� pan over high heat. Add the olive oil and as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saut?� until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.

Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.

With a potato masher, mash the potatoes. Season the mixture to taste with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine

Recipe categories: Side dish, Potato, Vegetables.

Rating:

3.4

Average rating: 3.4, total votes: 5

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