The Bern's-Style Ultimate Loaded Twice-Baked Idaho Russet
Chapter 3: Steakhouse Sides
Do not attempt to make this a health food. The magic of a true steakhouse side lies in its unapologetic richness. You bought the USDA Prime dry-aged steak; respect it by providing a side dish that utilizes real European butter, full-fat dairy, and genuine Idaho Russets aggressively spiked with pulverized bacon. It is an exercise in pure, high-cholesterol pleasure.
Before you start
Preheat the oven.
Bring the oven to 400°F (200°C) with the rack placed in the center.
Ingredients
- Idaho Russet potatoes4 large
- thick-cut artisanal bacon6 slice
- rendered bacon fat2 tbsp
- coarse Kosher salt1 tbsp
- black pepper1 tsp
- European-style unsalted butter8 tbsp
- full-fat sour cream3/4 cup
- garlic clove2 med
- extra-sharp aged Cheddar cheese1 1/2 cup
- Boursin Garlic & Fine Herbs cheese5.2 oz
- fresh chives1/4 cup
- fresh flat-leaf parsley2 tbsp
- smoked paprika1/4 tsp
Method
- 01
Render the pork.
Place the bacon in a cold cast-iron skillet over medium-low heat and cook slowly until deeply browned and shatteringly crisp, reserving 2 tablespoons of the liquid fat.
- 02
Pulverize the bacon.
Once the cooked bacon cools, obsessively chop it with a chef's knife until it resembles coarse sand so it will fully integrate into the potato matrix.
- 03
Jacket the potatoes.
Prick the dried potatoes several times with a fork, aggressively massage the skins with the reserved bacon fat, and season generously with salt and pepper.
- 04
Execute the primary bake.
Place the potatoes directly on the oven rack for 60 to 75 minutes until a paring knife glides into the core with zero resistance, then let them rest for exactly 10 minutes.
- 05
Excavate the flesh.
Slice off the top third of each hot potato lengthwise and scoop the flesh into a large bowl, leaving a sturdy quarter-inch wall intact against the skin.
- 06
Amalgamate the filling.
Mash the piping hot potato gently with the softened butter to coat the starches, then fold in the sour cream, garlic paste, 1 cup of cheddar, Boursin, chives, parsley, and pulverized bacon without over-mixing.
- 07
Perform the secondary bake.
Mound the highly enriched filling aggressively back into the crispy shells, crown with the remaining cheddar and a dusting of smoked paprika, and return to the oven for 15 to 20 minutes until bubbling and browned.
Notes
Mind the starch chains.
Overworking the potato flesh activates the starches and turns the filling into glue; stir gently with a rubber spatula until just combined.
Timing the excavation is critical.
Allowing the potatoes to cool fully traps steam that condenses and ruins the texture, so you must scoop them while they are still piping hot.