The only thing better than a grilled NY steak, is a grilled NY steak sitting next to a twice baked potato. Especially when its’ oozing with Boursin cheese, bacon and sharp horseradish! Did I mention the bacon?
4 large baking potatoes (about 10 oz/300 grams or so)
8 slices bacon, chopped
1/2 cup water
4 green onions chopped
4 heaping Tablespoons horseradish
1 wheel Boursin Cheese (French cream cheese)
1/2 teaspoon salt
lots of freshly ground pepper
Bake the potatoes at 400 °F (200 °C).
While they’re baking, cook the bacon in a heavy saucepan with water. As the water evaporates the bacon will cook and then crisp evenly, about 10 minutes. Set aside, reserving the fat. As soon as the baked potatoes are cool enough to handle, slice off the top, gently scoop the interior flesh into a bowl, and carefully reserve the shells. To the mash add cheese, onions, bacon, horseradish, salt and pepper and mix until smooth. Stuff this mix back into your potato shells and bake until they’re golden brown on top, about 20 minutes or so.
Use this time to grill your steak just the way you like it and cozy it up to your twice-baked masterpiece!
Serve and wait for the accolades.
Chef Michael’s Kitchen
© Chef Michael Smith
Freestyle Twist: It’s easy to add your own twist by changing up the cheese or adding fresh herbs to the mashed potato. Havarti, Gouda, goat or even blue cheese paired with fresh thyme, rosemary or tarragon will bring a whole new flavor experience to your plate!
In the Maritimes we don’t worry whether our chowders are authentic or not. We know a true clam chowder is just a bowl full of simple, hearty flavours. We often use canned clams and always stir in onions, potatoes and milk. We’re too busy asking for seconds to worry whether we got it right!
This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.