Author Notes
Ok, I did it again: left my dinner groceries in the fridge at work. So much for the Vietnamese Squid I'd been looking forward to. What's in the home fridge? Russet potatoes, turkey bacon, greens....maybe a plan. —Tashipluto
Ingredients
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1
Russet potato
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1
Slice of turkey bacon ( or pork, I guess)
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.5 cups
Greens-- I used beet greens because that's what I had!
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Half a large shallot, or one whole small one
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1
Clove of garlic
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3 tablespoons
Sour cream, yogurt, or creme fraiche
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3 tablespoons
Parmigiana cheese, finely grated
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.25 teaspoons
Red pepper flakes (optional)
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Salt and pepper to taste
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2 tablespoons
Olive oil
Directions
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Preheat oven to 350 degrees
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Microwave potato for 10 minutes or until a fork can easily go through. (Prick the raw potato with a fork a few times before putting in the microwave)j
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Meanwhile, cut the bacon into half-inch pieces and sauté in one tablespoon of olive oil until crispy.
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Remove and drain bacon, add additional tablespoon of olive oil and add shallots, red pepper flakes, and garlic. Sauté for 3 minutes, or until fragrant and soft -- not burnt.
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Add chopped greens and cook until wilted and soft, about 5 minutes.
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Slice potato in half and remove most of the potato, leaving only enough to keep the shell in tact. Mash the potato in a small bowl, adding your choice of sour cream, yogurt, or creme fraiche (or a combination) and the parmigiana cheese. Add the cooked greens and bacon and mix well. Add salt and pepper to taste.
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Put potato mixture back into the potato shells and place in a gratin dish or other shallow baking pan. Grate additional cheese and sprinkle additional olive oil on top, to taste.
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Bake for 20 minutes or until top is crispy, but not burnt.
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Enjoy and forget about the squid!
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