When I don’t feel like serving my steaks with mashed potatoes, I like to serve a nice twice baked potato instead. I know…cause it’s so different. Although making a twice baked potato is basically twice the work of serving mashed potatoes, but it’s so worth it!
Gorgonzola and Bacon Twice Baked Potatoes
Source: Lo Huynh (2 servings)
1 large Russet potato
2 cloves garlic, peeled
1 tablespoon extra virgin olive oil
tt sea salt
tt freshly ground black pepper
1 slice bacon, cooked until crispy
1 tablespoon gorgonzola cheese, crumbled
½ cup whole milk
1 tablespoon sweet cream butter
1 teaspoon dried rosemary leaves
1. Bake the Russet potato for one hour at 350 degrees Fahrenheit.
2. Let the potato cool for fifteen minutes. Cut in half lengthwise and scoop out the flesh and place in a metal bowl. Set the potato skins aside.
3. Roast the garlic cloves by drizzling it with the extra virgin olive oil, seasoning it with sea salt and freshly cracked black pepper, wrap in foil, and bake at 350 degrees Fahrenheit for about thirty minutes. Set aside.
4. Cook the bacon either by baking it in the oven at 350 degrees Fahrenehit for about 15 to 20 minutes, or until it’s crispy or cook it over stove top until it’s crispy. Crumble the bacon and set aside.
5. In a small saucepan, over medium heat, cook the milk, 1 tablespoon sweet cream butter, rosemary, and roasted garlic cloves until the butter is melted and the milk is hot. Strain the milk mixture.
6. Pour the milk mixture into the bowl of scooped potato flesh and mix.
7. Add the crumbled bacon and crumbled gorgonzola and mash everything together.
8. Stuff the potato shells with the potato mixture and bake at 425 degrees Fahrenheit for 15 minutes.