Ingredients

The following ingredients have 4 Servings
  • 2 large Russet potatoes (12-16 ounce in weight with no visible green skin)
  • 1 small sweet potato (about 8-ounces in weight)
  • ½ pound bacon, divided
  • 1 small bunch scallions (after chopping, about ¾ cup)
  • ¼ cup mascarpone cheese
  • 3 tablespoons butter, softened
  • 1 cup sharp yellow cheddar cheese, shredded on large holes of box grater
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper

Instruction

  • Preheat oven to 400 degrees F.
  • Line a sheet tray with foil then put a rack over the foil.
  • Place the two Russet and one sweet potato on the prepared pan and bake in the center of the oven for 30 minutes.
  • Turn each potato over and prick each with a fork.
  • Bake for 30-45 minutes more or until all are tender when gently squeezed.
  • While potatoes are baking, cook the bacon to crisp then chop into small pieces. Separate into two piles and set aside.
  • Chop the scallions and save a few tablespoons of the green tops for garnish.
  • In a medium bowl, mix mascarpone cheese, butter, cheddar, salt, pepper, half the bacon and the chopped scallions. Set aside.
  • Once the potatoes are done, with a sharp knife cut each Russet in half horizontally from one end to the other.
  • While hot, scoop out the flesh into a large bowl, leaving enough of the skin intact to hold its shape. Place the skins cut side up back onto the sheet tray with rack.
  • Scoop all of the sweet potato out and add that to the large bowl with the Russet flesh.
  • Use a potato masher and coarsely mash the two potatoes together.
  • Add the filling ingredients to the potatoes and stir with a firm rubber spatula.
  • Place a large star-tip into a 16-ounce pastry bag and fill with half the filling.
  • Squeeze this filling into the base of all four potato shells. Refill the bag then go back over each potato, this time making a decorative top by zig-zagging the filling over each one.
  • Place the stuffed potatoes back into the oven and bake for 20-30 minutes until the filling is hot and the tops have started to brown.
  • Sprinkle on the reserved bacon and scallions and serve.