Author Notes: This recipe actually came together by accident, as I had roasted off way to many baby heirloom potatoes one evening. In the morning I realized I had a ton left over and I remembered a trick I learned working as a bar cook. We would always save our left over bakers to make potato skins, topped with cheddar, bacon, and green onions. This version is kind of a mix of that and twice baked potatoes, with utterly creamy, savory results! —Alexandra V. Jones
Serves: 4-6 as an appetizer
heirloom potatoes, I had reds, yukons, and blue.
cup half and half
teaspoons white truffle oil
tablespoons butter, salted
tablespoons Parmesan cheese, grated, one Tablespoon reserved for topping
tablespoons panko breadcrumbs
several sage leaves.
cup cooking oil
- Bake your potatoes on a sheet pan at 375 degrees for about 35 minutes, when fork tender remove from oven and cool, as soon as they are cool enough to handle, cut in half and scoop out innards, place in a bowl with 1 1/2 Tablespoons butter, truffle oil, half and half and 3 Tablespoons cheese. With a hand masher or immersion blender whip up potato mixture to desired texture, I like smoother for these.
- In a small saucepan place cooking oil over medium high heat, fry skin portion of potatoes until golden and crunchy, lightly salt.
- Fill each skin with whipped potato mixture, top with panko mixed with 1/2 Tablespoon remaining butter, and remaining cheese, top with a sage leaf. Bake at 425 degrees for 10 minutes until golden and bubbly.