A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes?
These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops.
Pomme de Terre MaCaire (serves 4)
- 4 large russet potatoes
- equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream)
- 3 strips crispy bacon, crumbled
- salt and pepper to taste
- Bake potatoes until done (about 1 hour)
- Let potatoes cool and scoop the insides out of the skins. It should be chunky, but break up any particularly large pieces
- Mix potato with scallions, bacon, sour cream and cheddar cheese. You only need a large tablespoon of sour cream. Potatoes should be very stiff and hold their shape. They should not be like mashed potatoes in texture.
- Pat potatoes into ring molds to hold their shape. Refrigerate until ready to serve
- Before serving, pan fry potatoes in unsalted butter until crispy on the outside. Finish in the oven until heated in the center.