Lunchbreak: Twice baked potatoes, prepared by Knife chef Timothy Cottini

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Executive Chef Timothy Cottini

4343 N. Lincoln Avenue
(773) 799-8283

Knife's Twice Baked Potatoes

4 10 oz Idaho potatoes
4 tsp olive oil
2 tsp Kosher salt
1 tsp ground black pepper
4 Tbs butter
3 Tbs heavy whipping cream
2 oz grated parmesan
2 oz grated fontina
2 Tbs sour cream
2 Tbs chives, minced
2 Tbs parsley, chopped
1 egg yolk
1/2 tsp Kosher salt
1/4 tsp ground white pepper
8 slices bacon
1/4 cup scallions, thinly sliced on bias

Preheat oven to 400F. Wash potatoes, pat dry, rub with olive oil and season with 2 teaspoons salt and 1 teaspoon black pepper. Place on a baking tray with wire rack, cook for 45-55 minutes, until potatoes are tender. Let cool for 25-30 minutes, then cut tops and bottoms off potatoes. Using a small spoon or melon baller, scoop out the insides of the potatoes for the filling. Place potatoes for filling on a sheet tray and place in oven for 5 minutes to reheat. Then place potatoes for filling in a mixer with a whip attachment. Add butter and whip for 30 seconds, add cheeses, sour cream and heavy cream, whip for 10-15 seconds, then add herbs, egg yolks, salt and pepper.  Mix until incorporated. Place filling into a pastry bag and fill each potato until overflowing. Take 2 slices of bacon, wrap around potato until covered and secure with a toothpick. Place potatoes in oven for 30 minutes or until bacon is crisp. Place on plate and top with scallions or other toppings, chives, sour cream, bacon, etc.