Week 21 One Straw Farm CSA included red leaf and Nevada lettuces, arugula, rainbow chard, mustard greens, broccoli, sweet potatoes, beets (plus greens), delicata squash, and lo and behold a return of tomatoes. This week’s recipe is still potato-focused, however, and is unapologetically not low-fat! The good thing about stuffed potatoes (besides the taste) is that they can be frozen for up to about 2 months, so make them now and reserve them for the upcoming holiday dinners!
Ready in 1 1/2 hours (including prep); serves 8
4 large potatoes (about 2½ lb.), scrubbed
1 cup grated aged cheddar cheese
1 cup grated Gruyère cheese
½ cup sour cream
4 tbsp. unsalted butter, softened
2 tbsp. finely chopped chives
1 tbsp. finely chopped parsley
¼ tsp. Tabasco hot sauce
¼ tsp. Worcestershire sauce
8 slices cooked bacon, cut into ¼” strips (optional)
Kosher salt and freshly ground black pepper, to taste
¼ tsp. paprika
- Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
- Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving ¼” of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet. Combine scooped potato insides, ½ cup each cheddar and Gruyère, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
- Bake until cheese is browned and bubbly, about 10 minutes.