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twice baked potatoes in shallow dish

Twice Baked Potatoes

You can't go wrong with that dish
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Prep Time 55 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12
Course: Entrees
Cuisine: French
Calories: 140

Ingredients
 

  • 2500 g Baby potatoes
  • 500 g Roquefort, blue cheese or gorgonzola
  • 50 g Butter
  • 50 g Sour cream
  • 50 g Toasted hazelnut meal
  • 40 g Grated parmesan
  • 5 g Salt & pepper to taste

Equipment

  • 1 Stand mixer
  • 2 Baking trays
  • 1 Saucepan
  • 1 Large shallow dish
  • 1 Melon baller
  • 1 Rubber spatula
  • 1 Dough scraper
  • 1 Piping bag + open star tip

Method
 

Potatoes
  1. Scrub the potatoes clean and pat them dry. Reserve a third of the potatoes ≈750g for extra flesh needed for the potato cheese filling. They can be boiled separately or baked all together. Position racks in the middle of the oven, and heat oven to 375ºF/190ºC. In a large bowl, toss them with a drizzle of oil and season with salt. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle. Halve baked potatoes. Use a melon baller to scoop out the flesh from the center, leaving ¼-inch/6mm border of potato on the skin, and gather the flesh. Place the bottoms on a parchment-lined baking tray, and season emptied potatoes with salt and pepper.
    twice baked potatoes in shallow dish
Potato Cheese Filling
  1. Pass potato flesh through a food mill (microwave to warm up for better handling). Meanwhile, in a saucepan melt together butter, cheese and cream, and stir to combine. Do not boil. Turn off the heat and set aside. In the stand mixer fitted with the paddle attachment, add the lukewarm cheese filling to the potato flesh – mix on low speed, and add the toasted hazelnut meal. Readjust seasoning with salt and pepper. Swap paddle attachment with the whisk, and smooth out potato mixture. Pipe out filling using a pastry bag fitted with a large open star pastry tip. Shower the top with grated parmesan. Prepared potatoes can be stored in the refrigerator for up to 48 hours prior to bake.
    ready to bake twice baked potatoes
Baking
  1. Preheat oven to 375ºF/190ºC. Bake for about 30 minutes until golden brown. Garnish with minced chives if desired. Enjoy!
    twice baked potatoes