Triple Baked Potato | Idaho Potato Commission
Directions: Potato Dumplings - Simmer the potatoes in salted water over medium-high heat until a fork just begins to pierce the potatoes but the insides are still raw, about 20 minutes. - Preheat...
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Ingredients
- 600 grams Idaho® Yukon Gold Potatoes
- Salt for boiling and baking potatoes
- 550 grams ricotta
- 150 grams Parmesan, microplaned
- 2 whole eggs
- 2 egg yolks
- 10 grams salt
- 100 grams all-purpose flour
- Vegetable oil for frying
- 120 grams Potato Dumplings (8 dumplings; see recipe)
- Salt, to taste
- 150 grams crème fraîche
- 65 grams white cheddar cheese, shredded, divided
- 50 grams bacon lardons, cooked in strips and chopped
- 20 grams scallions, sliced
- 2 4 1/2-inch potato skins, fried
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