CARBONARA-STYLE BAKED STUFFED POTATOES

Carbonara-Style Baked Stuffed Potatoes image

Provided by @MakeItYours

Number Of Ingredients 1

Previous Next

2 tablespoons olive oil, 1/3 pound pancetta or lean bacon, cut into 1/4-inch dice, 4 cloves garlic, chopped, 1 teaspoon coarse black pepper, 1/2 cup dry white wine, 1 cup chicken stock, warmed, 4 egg yolks plus 4 whole eggs, 1 cup grated Pecorino cheese,

Steps:

In a skillet over medium to medium-high heat, heat oil, 2 turns of the pan
Add bacon and render 2-3 minutes; add garlic and pepper, and stir a minute more
Deglaze pan with wine and evaporate down to 2-3 tablespoons of liquid; remove from heat
Whisk up egg yolks, streaming in the warm stock to temper the yolks and keep them from scrambling
Cut the top third off of the baked potatoes and scoop the flesh into a bowl
Arrange potato shells on a baking sheet
In a bowl, mash the potato flesh with the tempered egg yolks, the garlic and pancetta/bacon mixture, half of the grated cheeses and the parsley
Fill potatoes with the stuffing and brush with a little melted butter
Top with remaining grated cheeses
Bake or broil to brown the potatoes
In remaining melted butter, prepare 4 eggs over-easy
Top each potato with an egg over easy and serve