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Recipe by Jody Tixier & Alexis Deboschnek
Makes 4 servings
Ingredients
*Ingredients currently available at the farmer’s market
● 2 russet potatoes*
● 2 teaspoons olive oil
● ½ cup sour cream*, plus more for serving
● 2 tablespoons unsalted butter, melted
● 1 teaspoon kosher salt
● ½ teaspoon freshly ground black pepper
● 1 cup shredded cheddar cheese*, divided
● ½ cup scallions*, thinly sliced, divided
● 2 strips bacon*, cooked, crumbled
Instructions
1. Preheat the oven to 400˚F, and rub each potato with 1 teaspoon of oil, and prick the top with a fork. Place the potatoes on a rimmed baking sheet and bake for 1 hour.
2. Transfer potatoes to a cutting board and cut in half. Gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
3. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
4. Transfer the potato mixture back into the scooped-out potato skins. Bake for 10 minutes.
5. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes until the cheese is melted. Top with sour cream, bacon, and the remaining scallions.
This week’s Article: Game day treats & Valentine’s sweets at the farmers’ market
The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. from November through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.
