1Line a baking sheet with aluminum foil. Coat the potatoes (whole) in oil & sprinkle with salt and pepper. Poke a few wholes in the potatoes. Roast the potatoes at 375 for 30-45 minutes until the potatoes are tender.
2Meanwhile, melt one stick of butter with one cup of skim milk, one cup of cream, roasted garlic cloves and salt and pepper (to taste).
3Remove potatoes and cut each potato lengthwise and scoop out the flesh (as if you are making a regular twice baked potato). Add the potato flesh to the butter-milk mixture and mash. Once all the potatoes have been scooped, season the inside of the potato skins with a little salt (because they are completely unseasoned) and return to the oven at 375 for about 10 minutes. This will help to crispen up the potato shells.
4Remove the shells and fill with the mashed potato mixture (I use a pastry bag but a small spoon works fine).
5Sprinkle each potato (yes, it’s tedious) with shredded cheese, bacon, and chives. You can do all of these above steps and either freeze or refrigerate the potatoes until you need them. You just need to re-heat in an oven for 15-20 minutes to melt the cheese and serve w/ a side of sour cream.
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.
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