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Chef Don's
Favorite Side Dish Recipes
Sundried Tomato and Garlic Double Baked Potato
Serves 4
5 Russet Potatoes
1 Tbsp. Roasted Garlic, puree
8-10 Sundried Tomatoes, softened, chopped
2 Tbsp. Butter
2 Tbsp. Heavy Cream
1 tsp. Rosemary, minced
1/4 cup Parmesan, shredded
1 Tbsp. Parsley, chopped
Salt and Pepper to taste
Preheat oven to 400° and bake the potatoes. Remove from oven and
let cool slightly. Cut each potato open about 1/4 of the way from the
top. Scoop the insides into a bowl and add the butter and cream. Mash
until smooth. Add the rest of the ingredients except for 1/2 of the
parmesan, and combine. Speed is of the essence here, as the potato
cools it gets harder and harder to work with. Select the four best
shells and place on a sheet tray. Scoop some of the potato mixture into
a pastry bag with a large star tip. Pipe the potato mixture into the
shells and return to the tray. Sprinkle the tops with parmesan cheese
and bake for 30-45 minutes. Serve.
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