These duchess-style twice-baked potatoes get their richness from egg yolks, not sour cream and cheese.
But when the holidays roll around, a plain old baked potato just wont do.
All you need is a piping bag and afancy main dishto pair them with.
Credit:Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Micah Morton
What Are Duchess Potatoes?
Originally known aspommes de terre duchesse,duchess potatoesfirst appeared in French cookbooks in the 1700s.
Do You Need a Piping Bag To Make Duchess Potatoes?
You wont get as many crispy edges, but thetwice-baked potatoeswill still be delicious.
Ingredients
9largerusset potatoes, scrubbed
3/4cupunsalted butter
4garlic cloves(about 1 Tbsp.)
Place potatoes directly on oven rack, and bake until fork-tender, about 1 hour.
Remove from oven, and let stand at room temperature until cool enough to handle, about 15 minutes.
(Potatoes should still be hot.)
Meanwhile, melt butter in a small saucepan over medium.
Add garlic, and cook, stirring often, until aromatic, about 2 minutes.
Stir in milk, and cook until just warm, about 30 seconds.
Remove from heat, and keep warm.
Cut potatoes in half lengthwise.
Reserve 12 potato skins, and set aside.
(Discard any remaining potato skins.)
Stir warm milk mixture, Parmesan, salt, and black pepper into potato mixture.
Brush outsides of reserved potato skins with oil, and place on a large rimmed baking sheet.
Working in batches, transfer potato mixture to a piping bag fitted with a large open star tip.
Pipe potato mixture into prepared potato skins in a decorative pattern, if desired.
Bake in preheated oven until piped potato mixture is lightly browned on top, 20 to 25 minutes.
Remove from oven; garnish with black pepper, parsley, and flaky sea salt.
