Triple Baked Idaho® Potato 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
  • Salt
  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. In a clean bowl, rice the potatoes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Allow the dumplings to dry while working through the remainder.
  9. 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.
  10. 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.
  11. 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.
  12. Whisk steak sauce with coarse ground black pepper corns.
  13. 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

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Yield: 4

Mikey Adams
Proper Hotel
San Francisco, CA

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