HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
The Roman Holiday hero image

The Roman Holiday

Bacon and Cheese Stuffed Potato Boats with Crispy Buttered Bread Crust

1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

Inspired by the Italian art of gratinatura, these potato boats fuse rustic comfort with a Roman trattoria’s flair. You’ll master the gratin finish and discover how bread becomes a golden, crackly crown.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat the oven to 400°F. Line a baking sheet with foil for easy cleanup.
  2. 02
    Pierce potatoes all over with a fork. Bake directly on the oven rack for 45 minutes, or until fork-tender. Cool slightly.
  3. 03
    While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 7 minutes. Drain on paper towels.
  4. 04
    Tear bread into pieces and pulse in a food processor to make coarse crumbs. Set aside.
  5. 05
    Halve cooled potatoes lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Transfer the scooped potato to a bowl.
  6. 06
    Mash the potato flesh with melted butter, eggs, salt, and pepper until smooth. Stir in crisped bacon and grated cheese.
  7. 07
    Fill each potato boat generously with the bacon-cheese mixture. Place on the prepared baking sheet.
  8. 08
    Toss bread crumbs with 1 tablespoon melted butter (or a spoon of reserved bacon fat, if you’re feeling extra). Sprinkle evenly over stuffed potatoes.
  9. 09
    Return to oven and bake for 15 minutes, or until tops are golden and the filling is hot.
  10. 10
    Cool for 5 minutes before serving. Serve each potato boat warm, with a crack of fresh pepper if desired.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.