Home/Recipes/Twice-Baked Herbed Yukon Gold Potatoes

Twice-Baked Herbed Yukon Gold Potatoes

serves8

cooking time1 hour

difficulty levelmoderate

RECIPE BY: Dorot Gardens

Ingredients:

Cooking Instructions:

Pre-heat oven to 400F.

Wash and dry potatoes and rub them with olive oil. Season heavily with salt and pepper and place them on a parchment paper-lined baking sheet and roast in the oven for about 45min., or until tender. Allow to cool before cutting off the tops and scooping out the inside flesh with a small spoon into a medium bowl. Mash flesh with a fork and set bowl aside. Set shells on the baking sheet.

While potatoes are cooking, cook and chop the bacon, or pancetta and make pesto by popping the Dorot Gardens Basil and Garlic cubes into a microwave-safe bowl and add 2 Tblsp. olive oil. Microwave for about 1-2 minutes until fully melted. Mix in parmesan cheese and season with 1/4 tsp. salt.

In the bowl of mashed potatoes mix in pesto, chopped bacon, grated mozzarella, sour cream, buttermilk, butter and 1/2 tsp. salt and 1/4 tsp. pepper.

Fill each potato shell with mixture until over-filled and place back into the oven until cheese is bubbling and browned, about 15 min. Serve warm.

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