JACKSON POTATOES

Ingredients

2 russet potatoes, washed, scrubbed
2 tbsp. Onions diced
1-2 tbsp. Sour cream
1 tbsp. Butter
Sea salt/ fresh cracked pepper
50 g. bacon, diced
1 tbsp. Flat leaf parsley, chopped
1 egg yolk

Method

• Preheat oven to 400’f
  
• Place potatoes onto a baking sheet and into the oven. Cook until fork tender.
  
• Remove from the oven and let cool slightly (5 minutes)
  Meanwhile heat a skillet, add bacon, and saute until golden. Add onions, season, and saute until golden. Remove any excess oil.
  
• Put aside.
  
• Slice the potatoes across the top about a ¼ down. Remove most of the centre. Place in a bowl, add onions, bacon, butter, seasoning, sour cream, and parsley. Mix.
  
• Pipe the mixture back into the potato (using a piping bag and star tip)
  
• Brush the top with a beaten egg yolk.
  
• Place in the oven for 10 minutes or until golden on top.
  
• Serves 2.
  
  Recipes created by Executive Chef Frank Abbinante