TWICE BAKED POTATOES

By akselden

Ingredients

• 1 cup kosher salt,
• 3 large Yukon Gold potatoes
• 1 T butter, room temperature
• 2 T olive oil
• 2 T creme fraiche
• 1 T each chopped parsley and chopped chives
• 2 T chopped basil
• 1/4 cup pitted and chopped nicoise olives
• 1 egg yolk
• 1/3 cup heavy cream
• Salt and pepper

Preparation

Step 1

Preheat oven to 375° F. Pour the kosher salt onto a baking tray lined with aluminum foil and place the potatoes on top. Bake 45 minutes to 1 hour, turning once at the halfway mark (you can test doneness with the tip of a paring knife). Remove the potatoes and let them sit for 10 minutes, then slice in half lengthwise. Scoop out the flesh with a spoon and place in a medium bowl. Add the butter, olive oil, 1 tablespoon of creme fraiche, parsley, chives, basil, and olives, and lightly mix with a fork. Salt and pepper to taste, then refill the potato skins. Mix the egg yolk and remaining crème I' fraiche in a small bowl. In a separate bowl, whip the cream until It forms medium peaks. Fold into the egg mixture, season with salt and pepper, and spoon evenly on top of ,each potato half. Broil for 5 minutes or until golden brown. Serves 6.