Recipe Database
Stuffed Baked Potato Lorraine
Stuffed Baked Potato Lorraine
1 lb. Russet potatoes( 2 potatoes)
3 slices thick cut bacon, cut into 1/2 inch pieces
1 small leek, white part only, rinsed and diced
1 large egg yolk, room temperature
1 pinch nutmeg
salt and pepper
1/2 tsp. paprika
1.3 c. milk
6 tbls shredded Gruyere or Swiss cheese

Preheat oven to 400º F. Place potatoes directly on the rack and bake until skins are crunchy and insides are soft when gently squeezed, about 50 minutes. Remove from oven and cool about 30 minutes. Lower the oven temp to 300º F. Sauté bacon over med. heat till browned and crisp. Remove bacon from the pan with slotted spoon. Discard all but 1 Tbl of the bacon fat. sauté leeks in the bacon fat till soft and golden, about 5 minutes. Transfer the leeks to bowl with the bacon. Cut off the top third of each potato and scoop out insides leaving 1/4 inch shell all around to keep skin from collapsing. Scrape potato flesh from inside tops as well. Press flesh thru potato ricer into large bowl or mask with hand masher in large bowl until smooth. Mix the bacon and leeks with the egg yolk, milk, 4 Tbl cheese, nutmeg, and season with salt and pepper. Divide mixture between the potato shells and place in small shallow baking dish. Top each with 1 Tbl remaining cheese and sprinkle each with paprika. Bake 20 minutes or until cheese melts and turns golden. Let stand 5 minutes at room temp. before serving.