This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Potatoes”. For a person who hates these boring themes and not the fondest of potatoes, I am really glad I made this. I found this theme boring because so many dishes have potatoes in them, I feel like they are like onions in that regard. Also, I was hesitant to make this because of the time commitment just for a baked potato but god damn it was so worth it.
The baked potatoes and the gravy can be made well in advanced to make this a little bit quicker.
A** Blood is a home made chili powder made out of ghost chilis that I make but any hot chili powder will do.
- Preparation Time: 30 minutes
- Cooking Time: 105 minutes
Stuff Potato Ingredients
- Preheat the oven to 425 degrees.
- Scrub the Potatoes, pat them dry, cover with Olive Oil, sprinkle on Kosher Salt and Pepper, prick several times with a fork, and place on a baking sheet.
- Bake for 45 – 60 minutes, until the skin is crispy and a sticking with a fork meets no resistance.
- Remove from oven and allow to cool.
- While the Potatoes are cooling, start the gravy. In a small pot, melt the Butter over medium heat.
- When the Butter is melted, add the flour, stirring, and cook until golden brown (about 5 minutes).
- Add the Chicken Broth, Veal Demiglace, Sage, and Thyme. Cook until thickened to a gravy-like consistency (about 15 minutes).
- While the gravy is cooking, juice the Lemon.
- As soon as the gravy is the correct consistency, stir in the Lemon Juice and Heavy Cream. Keep warm.
- Preheat the oven to 450 degrees.
- As soon as the Potatoes are cool enough to handle, prepare the Stuffed Potatoes. Cut a 1 1/2 inch wide strip off the top of each Baked Potato and set aside.
- Cut up the Butter and place in the bottom of a large bowl.
- Scoop out the Potato Flesh (including the flesh on the strip you just cut out), and pass it through a potato ricer on top of the Butter. This works best if the Potatoes are still a little warm to melt the Butter. If you do not have a potato ricer, you can just mash the Potatoes with a masher.
- Place the empty Potato Shells on a large baking sheet.
- Warm up the Milk either by heating on the stove in a small pot or in the microwave for 30 seconds.
- Add the warm Milk, Sour Cream, Parmigian-Reggiano, Dijon Mustard, A** Blood, Chives, Kosher Salt to taste, and Freshly Ground Black Pepper to taste. Stir together until well combined.
- Spoon the mashed Potato mixture into the Potato shells and make a well in each Potato. You might have some left over mashed potatoes, but who complains about that?
- Bake until heated through and golden on top (about 20 minutes).
- While the Stuffed Potatoes are baking, prepare the fried Potato Skins and Bacon. In a medium pot, heat the Canola Oil (use enough to have about 1 inch) to 350 degrees.
- While the Canola Oil is heating up, cut the skins into smaller wedges.
- Fry the Potato Skins until golden and crisp (about 2 minutes), drain the skins on a paper-towel lined plate.
- Add the Bacon to a small non-stick skillet and cook over medium heat until crisp, flipping as necessary (about 10 minutes). Drain the bacon on a paper-towel lined plate. When cool enough to touch cut up or crumble Bacon into bits.
- When the Potatoes are done baking, spoon some gravy into each well, and top with Mozzarella Cheese. Bake until the Cheese is melted (about 5 minutes).
- Transfer the Potatoes to plates and top with the Bacon bits, fried Potato Skins, and Condiments.