Categories: Side Dish

Ingredients

• Twice Baked Fancy Potatoes
• * 2 Large russet potatoes, cleaned with skin on
• * 3 tablespoons unsalted butter, softened – (75ml)
• * 1/4 cup milk – (250ml)
• * Salt and pepper – to taste
• Flavour Option One
• * 1 tablespoon Truffle Oil – (15ml)
• * 1/3 cup chopped chives – (75ml)
• * 1 tablespoon pancetta, diced – (30ml)
• Flavour Option Two
• * 1 tablespoon Saffron – (15ml)
• * 1/4 cup cooked peas – (250ml)
• * 1 tablespoon pancetta, diced – (30ml)

Directions

1. Twice Baked Fancy Potatoes

2. 1. Preheat the oven to 400°F.

3. 2. With a fork prick potatoes, and then place on a baking sheet to be baked in middle of the oven for 1 hour, or until tender.

4. 3. When potatoes are just cool enough to handle, halve lengthwise and scoop out flesh, making sure to leave ¼ inch shells.

5. 4. Place potato shells onto a baking sheet and brush insides with butter and season the shells with salt & pepper. Bake in the oven for approximately 20min or until golden brown

6. 5. Meanwhile, put the flesh the potatoes into a bowl. Scoop the flesh out of the bowl and put it through a ricer. Stir in your unsalted butter and mix until is has completely dissolved.

7. 6. Over a medium heat, add milk to a saucepan. If using saffron as a flavouring tool, add it here. Do not bring your milk to a boil! Allow it to simmer on low heat until warmed through.

8. 7. Add your warm milk to your riced potatoes and season with salt & pepper. If you have flavoured with saffron, add some cooked green peas. If you choose to flavour with truffle oil and chives instead, add them here.

9. 8. Remove your golden brown potato shells and fill them with your mashed potato mixture. Place them back on the baking sheet and cook for another 10 minutes.

10. 9. Meanwhile, in a small skillet cook diced pancetta until crispy. Sprinkle on top of potatoes.

11. 10. Serve and enjoy!

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