You really haven't experienced baked potatoes until you've baked them twice. Ed Brown's version is just the right amount of decadent, overflowing with the heavenly (deadly?) combo of butter, pecorino, mozzarella, sour cream, and let's not forget bacon.
- 3 extra large baking potatoes, washed
- 1/4 pounds smoked bacon, thick sliced, cut crosswise into ½ inch pieces
- 1 small onion, peeled, medium diced
- 4 cloves garlic, peeled, roughly chopped
- 2 tablespoons butter
- 3 tablespoons grated pecorino cheese (half for mixture, half for topping)
- 1/3 pounds fresh mozzarella cheese, medium diced
- 2 tablespoons sour cream
- 1/3 bunch fresh flat leaf parsley, washed, roughly chopped
- 1/2 bunch fresh chives, chopped fine
- Salt and freshly ground black pepper to taste
Pre heat oven to 425°F.
Sprinkle washed and still-wet potatoes liberally with kosher salt and place on baking sheet. Bake until completely tender, approximately 1 hour 15 minutes.
In a non-reactive medium sauté pan on medium heat, render the bacon with no color, then add onions and garlic, continue to cook until soft, again with no color. Reserve.
When potatoes are cooked and cooled just enough to handle, cut off both ends to be flush and cut potato in half horizontally, this will form 2 standing cups. Using a spoon, gently remove the potato pulp to a separate bowl leaving the cup intact to “re-stuff."
Add remaining ingredients to the potato mixture (reserve half the Pecorino for topping). Mix well and season.
Scoop mixture back into potatoes liberally and well over the top to form mounds.
Sprinkle remaining Pecorino and place on baking sheet again in 425°F oven and bake until hot in the center and golden brown. If the tops begin to color faster than the center is getting hot, cover briefly with foil.