Rouge et Noir Twice Baked Potatoes Savoie
Dating back to the Savoie period, using Schloss, a cheese of Austrian descent, this flavorful standard mashed potato serving comes alive with cheese creaminess reminiscent of a side dish served in those famed mountain retreats.
- 1 - 6oz. Rouge et Noir Schloss or 6oz. of Rouge et Noir Schlosskranz (stronger)
- 4 - Large baking potatoes
- 1 - Head of roasted garlic
- 1 - Cup of milk heated
- ½ - Cup chopped chives
- 2 - Tablespoons of extra virgin olive oil
- 1 - Teaspoon paprika
- 1 - Salt and fresh ground pepper to taste
Par-bake the 4 potatoes for 30 minutes in a preheated oven at 350°F.
Remove potatoes, cut in half and carefully scoop out the potato core, leaving approximately 1/8” with the skins. Set aside the skins to be filled later.
Remove Schloss or Schlosskranz from the refrigerator. Dice 4oz.and slice the remaining 2oz. into 8-1/4oz. strips.
Place potato filling in large mixing bowl. Add the 4oz of diced Schloss, heated milk, and olive oil. Mash contents until evenly distributed.
Spoon the mixture evenly back into the 8 potato skins. Place them back in the oven at 250°F until filling is uniformly warm.
Crown each of the 8 filled skins with the strips of Schloss and briefly continue heating long enough to just melt the cheese.
Remove from the oven and sprinkle on salt, pepper and paprika, then top with chives.
This fresh, flavorful and hearty side dish serves 8 people.