2Bake the potatoes for 1 hour, or until done. Let them cool at room temperature. When cool enough to handle, cut potatoes in half lengthwise and hollow out the potatoes, leaving the shells whole and reserving. Mash the potato flesh with the goat cheese, scallions, and chipotle purée.
3In a small saucepan over medium heat, melt the butter with the milk. Beat into the potato-cheese mixture. Season to taste with salt and pepper. Stuff the reserved shells with the potato mixture. Recipe may be prepared up to this point earlier in the day, and then reserved, covered, at room temperature or refrigerated. If refrigerated, bring to room temperature before reheating.
4To serve, heat the oven to 400°F. Place the stuffed potatoes on a baking sheet and bake for 5 minutes, or until hot.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy