Chef Ron Boucher (Chez Boucher Cooking School, Hampton, New Hampshire)
Serves 12
Chef Ron entered this dish into a fifty-state recipe contest hosted by the Idaho Potato Board. The first potato planted in the United States was in New Hampshire in 1743, so it seems very fitting that they won. Using all local New Hampshire products gives this dish its special personality.
Story by Mary Elizabeth
12 Russet potatoes, washed
⅛ cup vegetable oil
3 ounces unsalted butter, melted and divided
½ cup light cream
½ cup sour cream
6 slices smoked bacon, cooked, chopped, and fat discarded
2 scallions, chopped
½ cup grated New Hampshire cheddar cheese
4 tablespoons grated Parmesan cheese
Romano cheese, grated
Salt and white pepper, to taste
Preheat an oven to 400°F. Rub the potatoes with oil, salt, and pepper. Place on a sheet pan, and bake for 1 hour or until fork-tender. Remove from the oven and set aside. In a small saucepan, heat 2 ounces of butter with the light cream and sour cream over medium heat.
Cut a slice off the top of each potato. Using a soup spoon, scoop out the potato pulp, leaving a ¼-inch-thick border of potato in the shell. Process the pulp through a food mill or ricer, and place into a mixing bowl.
Pour the hot butter mixture over the potatoes and fold to incorporate. Fold in the bacon, scallions, and grated cheddar and Parmesan cheeses. Season with salt and white pepper to taste.
Place the mixture in a pastry bag and pipe into the reserved potato shell. Melt 1 ounce of butter. Using a pastry brush, paint the melted butter on the top of each potato, and sprinkle with romano cheese. Place back in the oven at 400°F for 15 minutes or until golden brown in color and heated throughout.