Ingredients:

Salt-Roasted Idaho® Potatoes

• 10–15 Idaho® Baby Red Potatoes
• 3 tsp Olive Oil
• ½ tsp Kosher Salt

Twice-Baked Filling

• ½ Cup Idaho® Potato Flesh
• 2 Tbsp Butter, softened
• 2 tsp Sour Cream
• 3 Tbsp Cheddar Cheese, shredded
• 3 Tbsp Ricotta
• 2 tsp Milk, warmed
• 3 Tbsp Bacon, cooked, finely chopped
• ¼ tsp Salt
• Pepper, to taste

Assembly

• Salt-Roasted Idaho® Potatoes
• Twice-Baked Filling

Optional Garnish

• Chopped Bacon
• Fresh Chives, chopped

Directions:

Salt-Roasted Idaho® Potatoes

1. Preheat the oven to 350°F. Season Idaho® Potatoes with olive oil and salt.
2. Roast for 20–25 minutes, or until fork-tender and skins are lightly crisp.
3. Remove potatoes and allow to cool slightly. Remove approximately ⅓ inch from one long side to create an open-face potato.
4. Scoop out the flesh with a melon baller or teaspoon and reserve for filling.

Twice-Baked Filling

1. Mash the Idaho® Potato flesh with butter, sour cream, cheddar, ricotta, warm milk, bacon, salt, and pepper until smooth and creamy.
2. Fill each reserved Idaho® Potato shell generously with the mixture, top with a little shredded cheddar cheese, and return to the oven at 400°F for 3–5 minutes or until heated through.

Assembly

1. Plate the twice-baked Idaho® Potatoes.
2. Garnish with bacon pieces and chopped chives.