Pippi's Pantry Challenge: Field & Stream Potatoes
By Recipe courtesy of Scraps
Pippi's Pantry Challenge: Field & Stream Potatoes
By Recipe courtesy of Scraps
Yield/Serves:
Makes 5 servings <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- 5 Yukon gold potatoes
- 2 tablespoons high-heat oil, such as avocado or grapeseed, divided
- ½ cup coarse kosher salt
- ½ cup crème fraîche
- Zest of 1 lemon
- 3 strips cooked bacon, chopped
- 1 filet smoked trout, skin removed, flaked (see our recipe or below for alternates)
- Handful fresh chives, blossoms and all, chopped
- Handful fresh thyme, blossoms and tender stems and all, chopped
- 3 tablespoons unsalted butter, cut into small pieces
- Garnish: hot sauce, chopped herbs, crème fraîch
Bake potatoes: Heat oven to 400°F. Prick potatoes with a fork and rub with 1 tablespoon oil. Place a bed of salt in the middle of a baking sheet or heat-proof skillet. Put potatoes in salt bed, sprinkling the tops with a bit of salt. Bake until easily pierced with a fork, about 45 minutes. Let cool slightly. Turn oven to broil and position rack towards the top of oven.
Scoop potatoes: Cut potatoes in half lengthwise. Scoop out potato flesh, leaving a ½" border.
Make filling: In a large bowl, mash potato flesh, crème fraîche and lemon zest. Fold in bacon, trout and herbs. Season with a little more salt, if needed.
Assemble potatoes: Put a piece of butter in the bottom of each potato half. Spoon mashed potato mixture into potato skins. Drizzle with remaining 1 tablespoon oil. Nestle potatoes in salt bed.
Broil potatoes: Broil potatoes for about 3-5 minutes until golden.
Notes:
What’s left: Zested lemon, fish skin.
Use what you have on hand to fill potatoes:
Instead of crème fraîche, use buttermilk, plain yogurt or sour cream.
Instead of trout, try smoked or cooked leftover salmon, cooked chopped vegetables, or a handful of shredded cheese.
Instead of bacon, try cooked sausage or ham. Or omit for vegetarian.
Instead of chives and thyme, use any herbs you have on hand.
Add any other herbs or spices you like.
A few suggestions:
Shredded cheddar + buttermilk + cooked broccoli + scallions
Crème fraîche + blue cheese + cooked mushrooms + tarragon
Sour cream + chorizo + cooked peppers + cilantro
Scoop potatoes: Cut potatoes in half lengthwise. Scoop out potato flesh, leaving a ½" border.
Make filling: In a large bowl, mash potato flesh, crème fraîche and lemon zest. Fold in bacon, trout and herbs. Season with a little more salt, if needed.
Assemble potatoes: Put a piece of butter in the bottom of each potato half. Spoon mashed potato mixture into potato skins. Drizzle with remaining 1 tablespoon oil. Nestle potatoes in salt bed.
Broil potatoes: Broil potatoes for about 3-5 minutes until golden.
Notes:
What’s left: Zested lemon, fish skin.
Use what you have on hand to fill potatoes:
Instead of crème fraîche, use buttermilk, plain yogurt or sour cream.
Instead of trout, try smoked or cooked leftover salmon, cooked chopped vegetables, or a handful of shredded cheese.
Instead of bacon, try cooked sausage or ham. Or omit for vegetarian.
Instead of chives and thyme, use any herbs you have on hand.
Add any other herbs or spices you like.
A few suggestions:
Shredded cheddar + buttermilk + cooked broccoli + scallions
Crème fraîche + blue cheese + cooked mushrooms + tarragon
Sour cream + chorizo + cooked peppers + cilantro