A Gluten Free HOLIDAY Option From SHELBURNE FARMS
SMOKED CHEDDAR TWICE BAKED POTATOES cheddar and sprinkle over the dough . Fold the dough over and gradually knead cheddar into the dough until incorporated , about 45 seconds . Let rest on the surface ( covered with plastic ) until relaxed , 30 to 45 minutes .
LINE a baking sheet with parchment paper . Divide the dough into 22 roughly equal balls and place on the baking sheet in a Christmas tree shape as shown in the photo with forming bottom rows with six balls and continuing with five balls on top and so on . Let dough rise 30 to 45 minutes .
PREHEAT oven to 375 ° F while dough is rising
BAKE until the top is deeply golden , 25 to 30 minutes .
STIR the remaining ¼ melted butter , garlic salt and chopped herbs in a small bowl to combine . Brush the melted butter mixture on the warm bread and let the tree cool on the baking sheet about 10 minutes .
Something always feels a little extra special about serving twice baked potatoes , even though they require little more work than mashed , or even once baked potatoes , for that matter . So they really are an ideal side for a Thanksgiving meal ( and you can pair the leftovers with eggs for breakfast the next morning ). Shelburne Farms Inn Restaurant Executive Chef Jim McCarthy shares his recipe using our raw milk , farmstead smoked cheddar in the mix . If you ’ re vegetarian , the smoky flavor of the cheese will substitute nicely for the optional bacon crumbles . And , to make matters more exciting , if you ’ re frying your turkey , don ’ t be afraid to throw the potato skins into the oil to crisp them up ( before Step 4 ).
While cooking Chef Jim ’ s recipe , you can imagine the preschool-aged Adventure Campers in the Education Garden , up the hill beyond the Farm Barn , digging up the soil and pulling out tubers with joy as they harvest potatoes — truly one of their favorite fall activities !
INGREDIENTS yields 12 portions
6 medium russet potatoes 2 tablespoons olive oil 1 cup smoked cheddar , shredded ½ cup milk 2 egg yolks 1 teaspoon salt Pinch cayenne pepper
( optional ) 1 small bunch scallions 4 slices bacon , cooked and chopped
( optional )
TOSS the potatoes in the oil and place on a baking sheet . Bake until a knife easily pierces the potato all the way through , approximately 45 minutes . Remove from the oven and let cool for 10-15 minutes until they are able to be handled easily .
CUT the potatoes in half and scoop out the insides . Reserve the skins .
MIX the insides with the milk , egg yolks , salt , pepper , white part of the scallions , and the smoked cheddar . For a more refined potato , pass the insides through a food mill or ricer .
PLACE the Christmas tree on a serving platter . Cut the remaining 2 ounces of cheddar into five triangles and one square . And arrange into a star shape at the top of the tree . Place pimento stuffed olive half in the center . Serve with warmed marinara sauce for dipping .
INSTRUCTIONS
PREHEAT oven to 400 ° F . Chop the scallions into rounds , separating the white part from the green .
SCOOP the filling back into the skins and place back on a baking sheet and bake at 400 ° F for 15-20 *** minutes until warmed through and slightly brown on top .
TO SERVE , sprinkle with the scallions and bacon bits . Enjoy !
* If you ’ d like to make these ahead of time , fill the potatoes and put them in a pan in the fridge . To heat , place them in a 350 ° F oven for 35-45 minutes until warmed all the way through .