These potatoes make a great side dish for any meal and if you are lucky enough to have some leftover they are terrific heated up the next day for lunch. This recipe is extremely flexible and can be customized to your own taste.
2 tablespoons Victoria Taylor’s Shallots
2 large Russet potatoes
¾ cup milk or cream
1 bay leaf
¼ cup sour cream
1 teaspoon flat leaf parsley, chopped fine
4 strips of bacon, cooked, crumbled
¼ cup cheddar cheese, shredded
salt and pepper to taste
Bake potatoes until fully cooked, about 45 – 50 minutes. Let cool for 15 minutes. Meanwhile, combine milk, Shallots, and bay leaf in a small saucepan. Bring to a gentle simmer and cook for 15 minutes. Do not let milk burn. Remove from heat and let cool. Take cooled potatoes and cut in half lengthwise, scoop out the insides, leaving about ¼” of potato attached to the skin. Combine the potato, sour cream, parsley, bacon, cheese, salt, and pepper in a mixing bowl and mix thoroughly. Discard bay leaf and pour the milk into the potato mixture.
Mash the potatoes and milk vigorously until they are light and fluffy, adding more milk if necessary. Scoop the potato mixture evenly into the 4 potato halves. Return to oven for 15 minutes to reheat and brown the tops. Serve warm.