Triple Baked Idaho Potatoes® Dumplings with A-1 Sauce
When you want to take your side dish and shine a spotlight on it, try this triple baked potato recipe. Light airy dumplings fold onto your fork with the soft cheese flavors and salty bacon crumbles.
- 1 1/2 pound yukon Idaho® potatoes
- 15 oz ricotta cheese
- 7 oz Parmesan, finely grated, divided
- 2 whole eggs, plus 2 egg yolks
- 2 tablespoons olive oil
- 6 tablespoons flour
- 5 oz sour cream
- 2 oz cheddar cheese, shredded
- 4 strips bacon, cooked and chopped
- 4 scallions, green parts only, minced
- 4 tablespoons A-1 Steak Sauce
- Freshly ground black pepper
- Optional Garnish: Fried Potato Skins
- Preheat oven to 350°F.
- Simmer potatoes in simmering water 10 minutes, until fork tender. Drain, pat dry, and arrange on a baking sheet. Cook for another 30 minutes. Remove from the oven and allow to cool until safe enough to handle. Peel the skins off and discard.
- In a clean bowl, rice the potatoes.
- Combine the ricotta, 5 oz parmesan, and a dash of salt in another bowl. Mix in the eggs and egg yolks until combined. Working delicately, fold the ricotta mixture into the riced potatoes.
- Fold in the flour to create a dough. Roll into a disk and wrap in flour dusted plastic wrap. Place in the refrigerator for at least 30 minutes, or up to one day to come together.
- Shape the dough into small tablespoon size dumplings. Arrange onto a wax paper lined baking sheet, cover with plastic wrap and chill in the refrigerator for 20 minutes.
- Bring a large pot of salted water to a rolling simmer. Cook the dumplings, a few at a time, not overcrowding the pot, until they float (3 to 4 minutes), and then cook another 2 minutes. Remove carefully with a wire or slotted spoon and arrange onto a wire rack to drain in a single layer.
- Allow the dumplings to dry while working through the remainder.
- When ready to cook, set the oven to broil, heat a heavy skillet over medium heat and coat with 1 tbsp. oil. Working in batches, fry the dumplings until they are golden on all sides, rotating as needed with a careful watch, 3 to 5 minutes. Remove from pan and drain on a wire rack. Repeat with remaining oil and dumplings.
- When all of the dumplings are fried, fold in the sour cream and cheddar cheese. Fold in half of the bacon and scallions. Season with salt and pepper to taste.
- Arrange the dumplings into a baking dish, or small oven-safe single serve ramekins, and top with remaining parmesan cheese and bacon. Broil until cheese has melted.
- Whisk steak sauce with coarse ground black pepper corns.
- Remove from oven and sprinkle with remaining chopped scallions. Season with ground pepper, if desired and serve hot with fried potato skins.
This recipe can be prepped a few hours ahead and baked at 350°F for 30 to 40 minutes, for a single baking dish, or 20 to 25 minutes for single serve dishes