Recipes reprinted with permission from HOLIDAY DINNERS WITH BRADLEY OGDEN © 2011 by Bradley Ogden, Running Press, a member of the Perseus Book Group. (© 2011 by Jeremy Ball)
These potatoes have a slightly crisp, chewy skins and a rich, creamy filling. The perfect side dish to any beef entrée.
- 4 Medium russet potatoes (about 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
- 2 Tablespoon unsalted butter
- 1 Large shallot, finely chopped (about 1⁄2 cup)
- 3 garlic cloves, finely chopped
- 1/4 Cup heavy cream
- 8 Ounce Camembert cheese, cut into pieces
- 1/4 Cup crème fraîche
- 2 Large eggs, separated
- 1/4 Cup chopped fresh chives
- Kosher salt
- Freshly ground black pepper
- 1/4 Cup Parmesan cheese
Adjust an oven rack to the upper-middle position and heat the oven to 400°F.
Bake the potatoes on a foil-lined baking sheet until the skin is crisp and deep brown and a skewer easily pierces the flesh, about 1 hour. Transfer the potatoes to a cooling rack and cool slightly, about 10minutes. Leave the oven on.
Using an oven mitt or folded kitchen towel to handle the hot potatoes, cut each potato in half so that the long side sits on the work surface. Using a small spoon, scoop the flesh from each half into a medium bowl, leaving a 1⁄4-inch thickness of the flesh in each shell. Arrange the shells on the foil-lined baking sheet and return the oven to dry and slightly crisp, about 10minutes.Remove and set aside. Increase the oven setting to broil.
Meanwhile, pass the potato flesh through a ricer or food mill, or mash with a fork until smooth; set aside. Melt the butter in small skillet over medium-low heat; add the shallots and garlic, cook for 2 minutes; add the heavy cream and heat until cream just begins to simmer. Add the Camembert cheese and cook, stirring often, until the cheese has melted. Remove from the heat; set aside.
In a large bowl, combine the crème fraîche, egg yolks, and chives. Mix in the potato flesh and the cream mixture; season with salt and pepper to taste. (Recipe can be made to this point up to two days ahead. Cover and refrigerate until needed.) Place the egg whites in a medium bowl. Using an electric mixer on high speed, whip the egg whites until soft peaks form. Fold the whites into the potato mixture.
Holding the hot potato shells steady on the pan with an oven mitt, spoon the potato mixture into the crisped shells, mounding it slightly at the center. Sprinkle the Parmesan over the top. Broil until the cheese has melted and the tops are spotty brown and crisp, 10 to 15minutes. Cool for 10minutes and serve.