Everything (Plus Chives) Baked Potato Puff Pastries

April 23, 2012
4.5 Stars
Author Notes

I put some potatoes in the oven for baking and then came up with this dish as a result of having leftovers. This is great fill me up food - and a great way to use up mashed potatoes. Just make sure to add the cheeses! —Bevi

  • Makes 4 large pastries
  • 4 medium Russet or Yukon Gold potatoes
  • 4 pieces cooked bacon, crumbled into medium sized bits
  • at least 4 tablespoons Salted butter
  • 4 tablespoons mascarpone cheese
  • 4 tablespoons crumbled cheese - your preference, or feta or chevre
  • 3 tablespoons Parmesan cheese, grated
  • 3 to 4 teaspoons Meyer lemon juice, or a little less of Eureka or other type of more sour lemon
  • 7 to 8 tablespoons finely chopped chives, plus a little extra
  • 1 sheet puff pastry, with a bit of flour for rolling out
  • Salt and Pepper to taste - be generous
  • 1 egg, beaten, for egg wash
In This Recipe
  1. Bake the potatoes to your liking. In the meantime, cook the 4 slices of bacon, and crumble into medium sized pieces.
  2. Take the potatoes out of the oven, and immediately slit open. Reduce the heat to 375 degrees. Scoop out the fillings and place in a medium sized mixing bowl and then add the crumbled bacon. Mash in the butter. Then, mash in the cheese of your choice, and then the mascarpone and the parmesan. Add 3 to 4 tsp. lemon juice and continue to mash. Salt and pepper to taste, and then add 3 to 4TBL of chives.
  3. Roll out one sheet of puff pastry to soften the dough, and then divide dough into 4 equal squares. Working to form a triangular pastry, spread 1 TBL. of chives over each square, and then place the potato filling on one half of the diagonal.
  4. Spread the egg wash on the 2 edges of the empty diagonal, and fold over to completely cover the filling. Crimp the edges with the tines of a fork. Prick the tops of the pastries to release steam. Spread all four pastries with egg wash, and sprinkle with extra chopped chives.
  5. Bake on a parchment lined sheet for about 20 minutes, or until the pastries are puffed, browned, and deep golden. Serve with a dollop of mascarpone cheese topped with more chopped chives.

See what other Food52ers are saying.

  • em-i-lis
  • wssmom
  • LeBec Fin
    LeBec Fin
  • boulangere
  • Kukla

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

10 Reviews

em-i-lis November 12, 2013
ooh, delicious!!!!
wssmom April 25, 2012
Bacon, potatoes, mascarpone cheese and chives, what's not to love! I'll be right over!!
Author Comment
Bevi April 25, 2012
I would love that. Come a little farther north when you go to the races!
LeBec F. April 25, 2012
As if it wasn't already luscious- with chevre and mascarpone....but then you had to go and cheat?? BACON!- now that makes everything taste tops! But you're forgiven anyway, because we will all be praising you as we gobble these down. I think I will feel less guilty (How do you make baked stuffed potatoes even more decadent? Why, put them in a puff pastry, of course!!!) if I eat them with an omelet or some grilled lamb. Can't wait! Thx much :-}
Author Comment
Bevi April 25, 2012
boulangere April 24, 2012
Oh yeah, I imagine these are fantastic hot or cold!
Author Comment
Bevi April 24, 2012
They are good reheated as well. Not with the super crunch of the pastry, but very satisfying and good for breakfast.
Kukla April 23, 2012
Potato, bacon, butter and chives, what a wonderful quartet Bevi, and the puff pastry is the best wrapping for this present!
Author Comment
Bevi April 23, 2012
Thanks, Kukla!
Author Comment
Bevi April 23, 2012
Thanks Suzanne, I just ate one that was cold and i was still happy. When I think of potatoes, I think of cooking with you in your kitchen!