A French twist on a classic dish!
Twice-baked potatoes are the most second-most delicious form of potatoes ever invented. Nobody really knows what happens during that second time in the oven, but some speculate it is proof that magic truly exists. They even re-heat well, which is strange, because potatoes are famous for the opposite.
The first-most delicious potato dish is Tartiflette, which is a French Bacon, Potato, and Reblochon Casserole. I had an epiphany the other day while making twice-baked potatoes....
What if these two potato dishes could be one?
So here it is: French style twice-baked potatoes! You could serve it as a side dish to a steak or pork chops.
but you will most likely be happy to serve these as the entrée (maybe with a side of vegetables). Enjoy this creamy, cheesy, bacon-y comfort food that the French and Americans would both be proud of.
Yield: 4 servings
- 4 large russet potatoes (as uniform in shape and size as possible)
- 2 tablespoon olive oil
- 1 tablespoon sea salt
- 1/2 lb. thick-cut peppered bacon
- 1 large onion, diced small
- 1/2 cup white wine (I use Riesling)
- 1 wheel Brie (unless you can get your hands on Reblochon, which they do not sell in America)
- 1/2 cup sour cream
- 2 tablespoon heavy cream
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 cup roughly chopped parsley
Place Brie in freezer
Set oven to 400 degrees.
Mix olive oil and sea salt, and roll potatoes in the mixture. Cover with foil and place them in the oven. Bake for 1 hour or until fork-tender.
Cut bacon into 1/'2 pieces. In a frying pan, fry bacon until crispy over medium-high heat. When bacon is half way cooked, add sliced onions and caramelize, then de-glaze the pan with wine. Cook until liquid in pan has nearly all evaporated and remove from heat.
Dice Brie into 1/2" cubes by cutting wheel in half, slicing those halves in half through the middle, and then dicing from there. Oil the knife if it sticks to the Brie.
Remove your fork-tender potatoes from oven and allow to cool. Slice cooled potatoes in half and scoop out cooked potato, leaving 1/4" on 4 of the cooked potato on the skin on all sides, to help it hold up while being stuffed.
Mash your potatoes.
In a large mixing bowl, mix all remaining ingredients
Mix potato into cream and spice mixture, add the bacon and onions, and mix. Finally, mix in Brie, and taste for seasoning.
Once the filling is seasoned to your liking, over-stuff each potato, and set all in a row in a baking dish that is just big enough to fit them, so that they stay standing up. I used an 9"/13" dish, which was too large.
Place back in 375 degree oven for 30 minutes, simply to heat-through. After that, turn on broiler and place potatoes directly under broiler for 5 minutes to brown the top, if desired.
Remove from oven and serve after cooling for 5 minutes. You will most likely want this French-style masterpiece to stand alone, but in keeping the pork-theme, you could serve it along side a luscious
Here is a pin-able photo for Pinterest (below)!