Foodie Friday: Twice-Baked Potatoes with Parmesan
I love being in culinary school. I really love just being there. Cooking, learning, experimenting and playing with all different types of ingredients. We made so many delicious dishes on Monday night, I couldn’t even decide which one I wanted to share. I posted pictures of three of them on my facebook page; Chicken Supreme with Shiitake Mushrooms, BBQ Babyback Ribs and Twice-Baked Potatoes. I left it up to you to choose and this recipe won by a landslide! I thought for sure it would be the ribs. You all surprised me! I’m glad I checked.
I made these again at home to be sure the cooking times worked. I also wanted to try using a ziploc bag instead of a piping bag with a star attachment to fill the potatoes. Everyone has a ziploc bag and I thought if I made it easier for you to make with things you already have on hand, you would be more likely to try it. I know I would. Before culinary school, if someone wrote a recipe out with too many ingredients or that seemed overly fussy, I wouldn’t try it. I probably still wouldn’t at home. With three boys running around and tons of activities to get to, it’s just impossible to focus for too long. I guess that’s why I love being at school so much. I can just focus on cooking for four straight hours each evening! Heavenly!
This is the home version of those deliciously creamy and fluffy twice-baked potatoes. Enjoy!
- 6 Idaho potatoes, thoroughly washed
- kosher salt, to cover bottom of baking pan
- 1 cup heavy cream
- 4 Tablespoons butter
- 2 eggs, beaten
- ⅓ cup grated parmesan cheese
- salt and pepper to taste
- optional flavorings: ¼ tsp paprika and 4 roasted garlic cloves
- Heat oven to 425 degrees
- Cover bottom of a 9×13 baking pan with kosher salt
- Poke holes in potatoes with fork on all sides to allow heat to escape when cooking
- Lay potatoes on salt and bake for 1 hour and 10 minutes, until cooked through
- Right before potatoes are done cooking, heat heavy cream and butter together until just boiling.
- Whisk eggs in a bowl. Slowly stream some of the hot cream and butter mixture into the bowl, whisking constantly, to “temper” the eggs (if you just pour the eggs into the heavy cream, they will cook so you need to adjust them to the hot temperature slowly). Once you’ve whisked about half of the hot mixture into the eggs, you can then pour the egg mixture from the bowl into the pot with the remaining heavy cream and butter and mix it in. Add the parmesan cheese into the mixture.
- Remove potatoes from the oven. Cut skin completely off of 2 potatoes. Cut the insides of those potatoes into chunks and place in a large bowl.
- For the 4 remaining potatoes, cut a large opening in the shape of an oval (on the side of the potato that was sitting on the bed of salt). Peel the skin off of the piece you cut and place the potato in the bowl with the other pieces. Scoop out the inside and place in the bowl as well.
- Pour the salt out of the baking dish and line the potato shells on the dish
- Reduce the oven heat to 350
- Mash the potatoes in the bowl, adding the heavy cream mixture in stages, until desired consistency is reached (you want them just smooth but not over-beaten). Season with salt and pepper and optional flavorings.
- Put the mashed potatoes in a ziploc bag and squeeze to one side (you will probably need to do this at least two times for all 4 potatoes). Cut off the end of the ziploc bag, fill the shells with the mashed potatoes, swirling once you get to the top.
- Bake for about 30 minutes or until peaks are slightly golden brown.
- Serve and enjoy