Day 18: Twice-baked Potatoes

28 Jan

Housemade spam is currently spamming in the fridge! Stay tuned for the big reveal tomorrow.

Twice-baked Potatoes

2 side servings

INGREDIENTS
10 small potatoes, such as fingerling
Vegetable oil in spray bottle
Salt and freshly ground black pepper
1 strip bacon
Bacon drippings
1 cup parsley leaves, chopped
1 shallot, thinly sliced
1 clove garlic, thinly sliced
1 tablespoon brandy

METHOD
Preheat the oven to 375°F. Spray the potatoes with a little oil, season with salt and pepper and bake in the oven on a sheet tray for about 30 minutes, depending on the size. Remove from the oven, them when the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out most of the potato flesh, leaving the skins in tact. Mash the potato flesh in a bowl. Cut the bacon into thin strips and render in the bacon drippings. Remove from the heat and allow to drain. Add the parsley to the potato flesh. Sweat the shallots and garlic in the remaining drippings. Deglaze the pan with the brandy. Mash the shallots in with the potato flesh. Carefully spoon the potato flesh mixture back into the potato skins and broil the filled potatoes on high for about 3 to 5 minutes. Top with the bacon and serve.

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