4 Russet Potatoes
1 TBSP Garlic Infused Olive Oil
1/3 C. grated Parmesan/Romano Cheese
Fresh Buffalo Mozzarella Cheese cut into ½” cubes
1 Large Egg
1 TBSP minced parsley
2 tsp sea salt
Ground pepper to taste
I adapted this recipe from the traditional bread crumb covered and fried croquettes and make it into a twice baked potato with all the flavors without frying. Adapt as you would like with any other flavors of olive oil such as Chipotle, Rosemary, Tuscan Herb to name a few.
Wash and pierce the potatoes, place on a cookie sheet. I tossed them in some additional Garlic olive oil, sea salt and pepper. Bake at 400 until fork tender, roughly 30 minutes.
Remove from oven (drop oven temp to 375) and let the potatoes cool enough to handle or use oven-mit to hold them which I did cuz I was hungry and didn’t want to wait. Cut each potato in half-length wise and scoop out the inside (leaving a small rim of potato along the inside skin edges to keep the shape), leave skins on cookie sheet and place the cooked potato in a large bowl. Mash the potatoes, season with S&P; add the Garlic infused olive oil, Baklouti Chili Pepper olive oil, the parmesan cheese blend and one beaten egg.
Spoon the potato mixture into each potato skin, filling only ½ way, place 2-3 cubes of mozzarella cheese in the potatoes and cover with remaining potato mixture, making sure cheese is fully covered. Sprinkle with more parmesan cheese if desired and another drizzle of the Garlic infused olive oil. Yes, I like garlic.
Return to 375 and bake for 25 minutes until inside cheese is softened and top is browned.
Remove from oven and sprinkle with more chopped parsley or chives if you like.
**I made a quick “aioli” to top the potatoes by whisking together about ¼ c of mayonnaise, 1-2 TBSP Sicilian Lemon White Balsamic, salt to taste and 2 TBSP of Garlic infused olive oil. Add chopped parsley if desired. Start with less and adjust to your taste, I forget to always measure so this is my “rough memory” of what I did. The family loved them! I served these with BBQ ribs but would be wonderful next to your Corned Beef Brisket this St. Patrick’s Day!!