Over Stuffed Carbonara Baked Potatoes Food

OVER-STUFFED CARBONARA BAKED POTATOES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
• Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes.
• Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop.
• Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat.
• Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
• Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes.
• Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes.
• To serve, top each potato with the scallion greens and remaining bacon and serve immediately.

SUPER-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
• Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
• Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.

CARBONARA STUFFED POTATOES WITH CRISPY PANCETTA

Steps:

• Preheat the oven to 400 degrees F with a rack set on the middle shelf.
• Cook the pancetta with 1 tablespoon water in a large saute pan over medium heat until crispy and most of the fat has rendered, 10 to 12 minutes.
• Meanwhile, cook the potatoes. Pierce the potatoes all over with a fork and put in a large paper bag. Fold the top of the bag over several times. Microwave on high for about 15 minutes, carefully flipping the bag every 5 minutes. The potatoes are done once a cake tester or skewer easily pierces the flesh. Remove the potatoes from the bag and put on a baking sheet. Allow the potatoes to cool for 5 minutes.
• Once the pancetta is crispy, use a slotted spoon to transfer to a paper-towel-lined plate to drain. Stir the half-and-half, a pinch of salt and 1/2 teaspoon pepper into the rendered fat.
• Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove the flesh, leaving about 1/2-inch around the inside. Reserve 1/2 cup of the potato flesh for another use. Place the remaining flesh in a mixing bowl along with the half-and-half mixture, 2 1/2 cups of the Parmesan, the scallion whites, half of the pancetta and a large pinch of salt. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
• Scoop the mashed potato mixture back into the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake until the egg is just starting to set, about 10 minutes.
• Remove the potatoes and cover the eggs with the remaining Parmesan. Switch the oven to broil and broil until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes, checking frequently.
• To serve, top each potato with the reserved crispy pancetta and scallion greens and serve immediately.

SUPER-STUFFED BAKED POTATOES

Steps:

• Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
• Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
• Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
• Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.