Triple Baked Potato


Ingredients: Potato Dumplings

  • 600 grams Idaho® Yukon Gold Potatoes
  • Salt for boiling and baking potatoes
  • 550 grams ricotta
  • 150 grams Parmesan, microplaned
  • 2 whole eggs
  • 2 egg yolks
  • 10 grams salt
  • 100 grams all-purpose flour

Ingredients: Assembly

  • Vegetable oil for frying
  • 120 grams Potato Dumplings (8 dumplings; see recipe)
  • Salt, to taste
  • 150 grams crème fraîche
  • 65 grams white cheddar cheese, shredded, divided
  • 50 grams bacon lardons, cooked in strips and chopped
  • 20 grams scallions, sliced
  • 2 4 1/2-inch potato skins, fried


Directions: Potato Dumplings

  1. Simmer the potatoes in salted water over medium-high heat until a fork just begins to pierce the potatoes but the insides are still raw, about 20 minutes.
  2. Preheat oven to 350°F. Place parboiled potatoes on a rack or bed of salt and bake until potatoes are completely cooked through and can be easily crushed when gently squeezed (basically overcooked but not dried out), about 30 minutes.  
  3. Peel the potatoes, then rice them into a bowl.
  4. In a separate bowl, mix together the ricotta and Parmesan. Add the whole eggs, yolks and salt; mix well.
  5. Gently add the potato, being careful not to compress the mixture.
  6. Fold in the flour until the dough comes together. Do not overwork.
  7. Cover in plastic wrap and refrigerate until dough is set, about 30 minutes.
  8. Lightly roll dough into 8 balls (15-grams each). Set balls in refrigerator for 20 minutes.
  9. Bring a pot of water to a simmer over medium heat and blanch the potato dumplings until they float, about 3 minutes. Once the dumplings float, continue simmering for 2 minutes.
  10. Transfer the cooked dumplings to an ice bath to cool and set, Drain and pat dry.

Directions: Assembly

  1. Heat oil to 350°F in a deep, heavy-bottomed pot and deep-fry dumplings until golden brown, 3 to 5 minutes.
  2. Season dumplings with salt to taste and combine in a sauté pan with crème fraîche; cook over medium-low heat until warmed through. Add 30 grams of cheese and toss until melted.
  3. Mix in bacon and scallions until combined, then put mixture in a small (1/4-quart) cast-iron pot.
  4. Top with remaining 35 grams cheese and place under broiler set to high until cheese is caramelized on top, 2 minutes, or place in a wood oven or standard oven at 350°F for 10 minutes.
  5. Garnish with fried potato skins and serve.
Print Recipe

Yield: 1-2

Mikey Adams
Proper Hotel
San Francisco, CA

Share this Recipe