- 16 small honey gold or danish gold potatoes
- 8 large fresh organic garlic cloves, rough chopped
- 4 tablespoons warmed Fatworks 100% Grass Fed Buffalo Tallow
- 4 thick slices of uncured bacon, slice in half widthwise and slice again lengthwise
- 1/2 cup organic heavy whipping cream
- 2 tablespoons organic full fat sour cream
- 1/2 teaspoon flake sea salt
- 1/2 cup organic white cheddar, shredded
- 1 tablespoon fresh organic chives, fine chop
- 1 teaspoon fresh organic cilantro leaves, finely chopped
- Serve with fresh chili paste, sour cream and fresh cilantro leaves
Prep time: 40 minutes
Cook time: 90 minutes
Servings: 16 small potatoes
Buffalo Tallow, Lamb Tallow, Pure Tallow
Chef's Tip: you can do these in advance. Just make the recipe up until the second baking instructions and refrigerate up to 2 days or freeze up to two months. Before you do the second baking, bring to room temperature.
Preheat your oven to 350F. Take a potato and lay on its side on a flat surface. With a small knife gently cut the top 1/3 of the potato. Cut this removed chunk into small pieces. Now take a small spoon and scoop out the “MEAT” of the potato to hollow out. Be sure not to pierce the sides or the bottom. You want about a 1/4 inch of potato and skin left. Brush inside and out of the hollowed out skin with the warmed buffalo tallow. Place onto an un-greased baking sheet. Continue with the remaining potatoes. These are your potato skins. Reserve the scooped out meat and chopped chunks, these are your trimmings. Place these trimmings into a large bowl. Add in the chopped garlic and remaining warmed tallow. Stir well. Place this mix into a tin foil envelope, seal well. Place in your preheated oven and bake for 30 minutes. These are your baked trimmings.
While the trimmings are baking, cook your bacon—In a small pan, cook the bacon slices until crispy. Allow to cool. Fine chop. Reserve 1 tablespoon in a separate bowl for garnish. Reserve the remaining for the filling.
Now place your hollowed out potato skins into the oven on the middle rack. Bake for 45 minutes. Turn the pan at the 20-minute mark. Remove both the skins and the trimming envelope from the oven. Allow the skins to cool.
Place the baked trimmings into a large bowl. On the low speed of your electric mixer, mix well to break them up. Add in the cream and sour cream. On low speed, beat until smooth and creamy. Remember that these are “DIRTY” style aka the “trimmed skins” are left in. Now gently fold into the filling the reserved filling bacon pieces, flake sea salt, shredded white cheddar, chopped chives, and chopped cilantro. This is your filling.
Now take a pastry bag and place in a medium decorative pastry tip into the opening (You can also make your own disposable pastry bag by using a thick plastic gallon bag, cut a small opening in one of the corners, insert your tip into the opening you cut. Use as you would a regular pastry bag). Now place your filling into the prepared pastry bag. Gently squeeze the pastry bag and over-fill the baked potato skins. Reserve any remaining filling for another recipe or to make potato pancakes… Return the filled skins to an un-greased baking sheet and bake for 30 to 35 minutes until the tops are golden brown. Remove from the oven and allow to cool for 10 minutes. Garnish with the reserved chopped bacon. Serve with fresh chili paste, sour cream and cilantro leaves. ENJOY!
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