FULLY LOADED BAKED POTATO
BY AURÉLIE PTITO
I love potatoes. In any shape, size or variety. Boiled, mashed, baked, fried, steamed, even microwaved. In fact, you could say I’m slightly obsessed with them and I’m sure it’s no coincidence that my last name (Ptito) even sounds like potato. It’s no surprise then that my go-to comfort food would feature these delicious starchy gems.
FULLY LOADED BAKED POTATO (6 servings)
6 russet potatoes
2 tbsp. olive oil
1 package bacon
1 cup grated Asiago or Parmesan cheese
1/4 cup butter
1/2 cup grated American cheddar
1 can French’s fried onions
2 tbsp. chopped chives
1 cup of sour cream
1 sliced avocado
- Preheat the oven to 425°. Prick the potatoes all over with a fork and rub them with the salt and olive oil. Place on a lined baking sheet and cook for an hour or until tender.
- Meanwhile, cook the bacon until crispy, drain and set aside.
- Once the potatoes are cooked and cool enough to handle, cut the top off each one and scoop out the flesh. Mash the flesh with the butter, bacon and Asiago or Parmesan cheese (I used a potato ricer to make sure the potatoes were smooth).
- Stuff the potato skins and top with the grated American cheddar and fried onions.
- Turn oven down to 375° and heat the stuffed potatoes until the cheese is melted and the onions are crispy.
- Serve on top of the avocado slices with a side of sour cream topped with chives.
1 750ml bottle of bourbon
Angostura bitters (Guest throwdowner Duc recommends a great website that offers different flavours of bitters: http://www.feebrothers.com)
Several slices of smoky bacon
- Cook the bacon in a pan and reserve the fat.
- Pour the bourbon and 2 ounces of bacon fat into a glass jar and let sit at room temperature for 1-3 days. To strain the fat, place the jar in the fridge or freezer until it separates and then scoop out fat. Funnel the bacon bourbon back into the bottle (I used a coffee filter in the funnel to make sure no bacon fat was left).
- In a short glass, mix 2 ounces bourbon with 1\2 an ounce of maple syrup and a few dashes of bitters. Add ice and garnish with a bacon curl.