Re-Baked Potatoes
My wife came up with this recipe while I was making Alaska barbequed salmon with zesty sauce. It tasted awesome, but you better like cheese!
My wife came up with this recipe while I was making Alaska barbequed salmon with zesty sauce. It tasted awesome, but you better like cheese!
- Carbohydrate 68.445465 g
- Cholesterol 86.578 mg
- Fat 22.798565 g
- Fiber 8.11800017595291 g
- Protein 25.32152 g
- Saturated Fat 14.1976505 g
- Serving Size 1 1 Serving (486g)
- Sodium 422.8555 mg
- Sugar 60.3274648240471 g
- Trans Fat 1.2307155 g
- Calories 573 calories
Step-by-step
- Cook potatoes in their skins until they are well done (microwave or oven)
- Cut them in half lengthwise and scrape out the soft center.
- Place in a bowl and whip with the cream until fluffy, add the cheese and whip again.
- Scoop the mixture into the potatoe skins and place them in a casserole dish.
- Top with a sprinkling of parmesan cheese.
- Bake until heated through and then turn on the broiler until they are nicely browned.
Raw ingredient lists hide the mechanical reality of starch manipulation. Russet potatoes contain high starch content and low moisture, which allows them to absorb substantial dairy fats without turning gummy. Baking them whole first allows moisture to escape through the skin. Scraping the interior flesh while hot is critical; cold starch breaks down and releases sticky free sugars that ruin texture. Whip the excavated potato with heavy cream before adding the ricotta. Ricotta introduces whey proteins that curdle if beaten too aggressively with electric blades, so fold it in gently. Layering grated mozzarella inside the filling creates structural stretch, while the parmesan dusting on top provides a protective barrier against direct heat. When broiling the casserole dish, position the rack six inches from the heating element. Watch the surface continuously for three minutes until the cheese fats render and bubble into deep brown spots. Scaling this portion up for larger groups requires multiplying the dairy fats linearly relative to potato weight to maintain hydration. Store unbaked stuffed shells wrapped tightly in plastic for up to twenty-four hours before final thermal processing.
