tater essentials: twice baked / locked & loaded

How To Make tater essentials: twice baked / locked & loaded

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  PREP/PREPARE
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  You will need a sauté pan and a parchment-lined baking sheet to make this recipe.
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  Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use… it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
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  Cooking Times All the times listed in this or any other recipe are relative to the equipment you are using. For example, if I instruct you to put the item into a preheated 375f (190c) for 50 minutes, or until golden brown, in your oven it might only take 45 minutes, or it could be 60 minutes. The problem is that household ovens can be off by 20 degrees or more. I am using Wolf ovens that get professionally calibrated once a year. So, if your oven display is displaying an accurate temperature, then the times I give will probably work for you. And the same holds true for a stovetop. Medium on one stovetop might be seriously different on another. I guess what I am trying to say is that do not blindly trust the temperature suggestions of any recipe. Watch your food as it cooks or bakes, and stop when it is ready, regardless of the time. Oh, and another must have thing to have in the kitchen is an instant-read thermometer. My favorite is the Thermapen instant read thermometer.
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  Gather your ingredients (mise en place).
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  Cook the bacon in a sauté pan over medium heat, until crispy and brown, about 8 – 10 minutes.
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  Drain on paper towels and reserve the bacon grease (optional).
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  Chop up the bacon and reserve.
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  Place a rack in the lower position and preheat the oven to 400f (205c).
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  Pierce the skin of the potatoes with a fork or paring knife.
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  Brush with some reserved bacon grease, and sprinkle with a bit of salt.
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  If you do not wish to use bacon grease, just brush with a bit of non-flavored oil, like grapeseed oil.
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  Place the taters onto a parchment-lined baking sheet and bake until a paring knife, inserted into the potatoes, goes in with little-to-no resistance, about 55 – 60 minutes.
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  About halfway through the baking process, turn the potatoes over. That will give the skin on both sides a chance to evenly crisp.
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  When the potatoes are cool enough, cut them in half, scoop the insides into a bowl, mix in the filling ingredients, and any optional items. Then add a bit of salt and pepper, to taste. Finally, add milk, a tablespoon or two at a time, until the mixture is creamy smooth.
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  Then distribute the filling into the potato shells, sprinkle them with the additional cheese and place back onto the parchment-lined baking sheet.
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  Some chefs put the bacon bits on now; however, I prefer to wait until they are out of the oven… Up to you.
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  Bake in the oven (same temp), until warmed through, and the cheese is beginning to get bubbly. Then remove from the oven and sprinkle bacon bits on top, about 10 - 12 minutes.
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  PLATE/PRESENT
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  Serve while nice and yummy. Enjoy.
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  Keep the faith, and keep cooking.
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