Photography by Eva Kolenko
Twice-Baked Bacon Potatoes
These beauties can be prepared in advance. Just bring them to room temperature before heating in the oven for the final step.
- 6 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 (10-ounce packages) frozen chopped spinach, thawed, drained, and squeezed dry
- 1 pound bacon, cooked and crumbled
- Kosher salt, as needed
- 1 cup infused heavy cream*
- ¾ cup sour cream
- ¼ cup unsalted butter
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, shredded
- Salt and pepper to taste
- Green onions, chopped for garnish
- Parsley, chopped for garnish
Preheat the oven to 425 F. Pierce the potatoes with a fork on all sides. Place directly on the rack in the oven and bake about an hour, depending on the size of the potato. Cool.
Meanwhile, in a large saucepan over medium heat, add the olive oil and onions and cook until translucent, about 7 minutes. Add garlic and cook 2 minutes more; stir in spinach; remove from heat.
Halve the potatoes lengthwise and scoop out the flesh, transfer to a large bowl and mash but do not overwork. Leave a ¼-inch-thick potato skin intact.
Meanwhile, in a small saucepan, combine heavy cream, butter and sour cream; bring to a gentle simmer. Stir to mix well, then, slowly add the cream mixture to the potatoes along with 1 cup of cheddar and 1 cup of Gruyere. Add salt and pepper to taste and mix well. Add bacon and spinach mixture and gently fold until evenly distributed. Spoon potato mixture into the shells and place on a baking sheet.
For the last step, combine cheddar, Gruyere and Parmesan and distribute evenly on top of each potato.
Bake potatoes at a preheated 450 F oven until the tops are melted and browned, about 15 minutes. Garnish with green onions and parsley. Makes 12 servings, each about 15 mg THC.
*Steep decarbed pot in a double boiler or whisk desired amount of cannabis powder into the cream.Recipe courtesy of Caitlin Meade