by Annelle
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my 21 recipes »
Annelle's Notes:
Expand4 medium sized baking (russet) potatoes Ask a question about this ingredient
extra virgin olive oil to rub potatoes Ask a question about this ingredient
4 teaspoons smokey sea salt Ask a question about this ingredient
4 tablespoons butter, plus about 2 more tablespoons for potato shells Ask a question about this ingredient
4 ounces cream cheese Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
1/4 cup or more, if needed, of heavy cream Ask a question about this ingredient
sea salt and freshly ground pepper to taste for both potatoes and topping Ask a question about this ingredient
8 strips of roasted red pepper, chopped Ask a question about this ingredient
3 tablespoons mayonnaise (Dukes, unless you make your own!)) Ask a question about this ingredient
1 cup shredded colby cheese Ask a question about this ingredient
dash Tabasco Ask a question about this ingredient
dash Worcestershire Sauce Ask a question about this ingredient
1 small shallot, finely minced Ask a question about this ingredient
1 cup grated sharp cheddar cheese Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepPierce each potato a couple of times with the tines of a fork. Drizzle a little olive oil onto each potato, and spread it all over the potato with your hands. Then add about one teaspoon of the smokey flavored salt to the outside of each potato, and press it into the potato with your hands. Place potatoes into oven on a sheet pan, and bake for about an hour, or until you can squeeze them a little and know that they're done all the way through.
Ask a question about this stepWhile potatoes are baking, make topping: Mix roasted red pepper, mayonnaise, colby cheese, Tabasco, Worcestershire, shallots, and salt and pepper to taste. Set aside.
Ask a question about this stepWhen potatoes are done, remove from oven. Using an oven mitt or dish towel slice each potato in half, and gently scoop the insides into a bowl, leaving a thin layer of potato attached to skin. Place the eight scooped out potato halves into a casserole dish. Add just a small piece of butter to each shell and spread it around.
Ask a question about this stepTo bowl of hot potatoes, add 4 tablespoons butter, cream cheese, and sour cream. Whip with hand mixer to combine. Add cream to achieve proper creamy, mashed potato consistency. Add salt and pepper to taste. Spoon filling back into potato shells.
Ask a question about this stepSpread each potato evenly with about 1 tablespoon of cheese mixture. Then sprinkle sharp cheddar evenly over all the potatoes. Can refrigerate at this point. Bring to room temp before final baking.
Ask a question about this stepJust before serving, return the potatoes to a 350 degree oven, and bake until hot all the way through, and cheese has melted.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
