Loaded Gnocchi with Baked Potato Broth | Idaho Potato Commission

Name: Loaded Gnocchi with Baked Potato Broth | Idaho Potato Commission
Ingredients: 1 pound Idaho potatoes; 4 egg yolks; 1/2 cup grated yellow cheddar; 2 tablespoons chopped green onion; 2 tablespoons minced bacon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup all-purpose flour; 1 teaspoon oil; 1 cup water; 2 tablespoons sour cream; 1 tablespoon cheddar reserved

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Bake potatoes at 425 until a bit overcooked, about 45 minutes scoop out the flesh. Reserve the skins. Pass the potatoes through a potato a ricer or grate them. Make a mound of potatoes on the counter...

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