This has been a recipe I have been very eager to make. Now I know why I was so eager to make it! Potatoes are my wife’s favorite vegetable and I quite frankly love anything starchy. Therefore this recipe was a no brainer for us. So without further ado here you go.
twice baked cheese & chive potatoes
5 baking potatoes, scrubbed clean
¼ cup / 60g crème fraîche
Handful of chopped chives (about ¼ cup / 4 tablespoons)
1.75 oz / 50g Pecorino Romano
.9 oz/ 25g Parmigiano-Reggiano
.9 oz/ 25g Gruyère
Salt & Pepper, to taste
1 egg, slightly beaten
Preheat the oven to 375F/ 190C/ Gas Mark 5.
Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ – 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
Serve with dollops of crème fraîche, salt & pepper. Enjoy!
Note: Will keep for up to 2 days in the refrigerator in a covered container.
These felt like I was making my own pizza skins, for those of you who know what those are. But these lacked all the additions which are totally unnecessary and kept it much simpler. I used the quicker version of the first “bake” and used the microwave. This made the process so much faster and easier. Don’t forget to poke some holes in the potatoes. Once you scoop out the pulp of the potato to start mixing with the other ingredients you should already smell the deliciousness you will soon be treated to. I substituted Mozzarella and Fontina cheese for the suggested, however I did make sure to use the Parmigiano. Also, I used sour cream instead of the creme fraiche and not having any fresh herbs I used a plethora of dried spices including: onion powder, oregano, parsley, basil and chives. Out of the oven they have this beautiful crunchy golden brown top. I served these with chicken and some green salad and swooned it until there was none left!
BTW next time I am going to make twice baked mash with this same recipe! NICE.