Makes 4 to 6 servings
Baking:
3 20-count size Idaho Potato
olive oil
coarse sea salt
Filling:
2 cups bread cubes
1 cup fine diced onion
1 cup fine diced celery
1/2 cup chopped parsley
2 eggs
salt
pepper
ground red pepper
sage or poultry seasoning
2 cups shredded cheese (something that melts well like Monterey jack)
1 cups cream
1/4 cup butter for filling
1/2 cup butter for saute
Preheat oven to 350 degrees F.
Roll potato in oil, then in course sea salt, then bake in the oven on a cookie pan for 1.5 hours. Remove potato from the oven; allow to cool for 30 minutes. Cut in half the long way and scoop out potato into bowl with large spoon, leaving about 3/8 inch of baked potato attached to the skin. Brush the inside of potato with olive oil and return to oven for 10 to 15 minutes to brown potato.
Meanwhile, saute onions and celery in butter until soft. Add in 1 tbsp sage or poultry seasoning and bread crumbs; saute until bread starts to toast. Remove from heat.
Mash scooped potatoes with cream, butter, salt, pepper, and a pinch of red pepper. Add 2 eggs and 1 cup of shredded cheese; mix thoroughly. Fold in saute mixture and scoop into potato shells. (Piping the potato mixture into the skins will create a beautiful finished product. You’ll need a large bag and star tip big enough to pass the diced vegetables!)
Bring oven up to 375 F and place potatoes on flat sheet pan or cookie pan. Cook until the tops get golden brown. (Potato must reach at least 145 F for 15 seconds.) Remove from oven and top with remaining cheese. Serve with side of sour cream piped as a star on each side.
(Note: The filling contains raw egg, so it is important that the filling reach 145 F for at least15 seconds prior to serving.)
Recipe by: Chef Bob Ballantyne, The Cowboy and The Rose Catering, Grand Junction, Colorado. Copyright © 2001-2007 The Cowboy and The Rose Catering, LLC All Rights Reserved (Permission for reprint is granted provided this credit statement is included on any reprint or handout)