Loaded Baked Potato Gnocchi | Idaho Potato Commission
- Preheat oven to 450°F. - Wash the potatoes and poke them with a fork or knife to vent. Bake the potatoes until completely cooked, about 1 hour 10 minutes, or longer depending on the oven. - Bring...
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Cooking tools:
- Potato ricer
- Food mill
- Bench scraper
- Spider strainer
- Oven
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Skillet
- Grater
- Measuring cup
- Baking sheet
Ingredients
- 2 pounds Idaho® Russet Potatoes, unpeeled
- 4 egg yolks
- 1 cup all-purpose flour, plus additional for dusting
- Neutral oil for coating
- 1/2 pound bacon
- Oil for frying
- 1/4 pound unsalted butter
- Salt, to taste
- 1 cup crème fraîche or sour cream
- 1 bunch scallions, sliced
- 1 cup high-quality sharp Cheddar cheese, grated
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