December 16, 2011
Twice baked fingerling potatoes
Chef Mark Molinaro
New England Culinary Institute
Makes 24 portions
Ingredients:
- 12 each Yukon Gold fingerling potatoes (Choose similar size/shape)
- 1 whole egg
- 4 oz Cabot cheese and 2 oz garnish. (Here are some ideas: Bacon and Cabot Seriously sharp cheddar, Cabot Horseradish Cheddar and Fresh Dill, Cabot Jalapeno Pepper jack and Cilantro)
- Salt and Pepper to taste
- 1 Piping bag with star tip
- 1 Sheet pan with parchment paper
Instructions:
1. Bake potatoes in 325F oven until tender, about 20-25 minutes.
2. Let cool.
3. Once cool, slice potatoes in half lengthwise and scoop out flesh.
4. Mix egg and garnish with potato mixture and pipe back into potato skin.
5. Bake again in 350F oven until lightly golden brown, about 15 minutes.
