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the melted butter and toss while baking until cubes become golden
croutons . Remove and reserve .
3 . Put the remaining butter into a 6 quart pot over medium heat . Once
melted, stir in the flour with a whisk until smooth . Continue to cook
while occasionally stirring, for about 2 minutes .
4 . Continue whisking and slowly pour the milk into the butter/flour
mixture . Turn heat up slightly and stir mixture occasionally . Bring
mixture to a boil and then reduce to a simmer . Keep stirring until
the mixture becomes very thick . Once thick, stir in the shredded
cheese to the mixture . Once all cheese has been added, stir sauce
well until homogeneous . Stir in salt, hot sauce, cooked macaroni and
approximately 1/2 of the croutons . Scatter the remaining croutons
evenly on the top .
5 . Cover with foil and place into the oven in rack position 1 . Select
Bake at 350°F for 35 minutes . Once time expires, remove the foil and
Select Broil at 450°F for 5 minutes to lightly brown the top .
6 . Serve immediately .
Nutritional information per serving (based on 15 servings):
Calories 204 (54% from fat) • carb. 15g • pro. 8g • fat 12g • sat. fat 7g
chol. 38mg • sod. 159mg• Calc. 204mg• fiber 1g
Twice-Baked Potatoes
These potatoes are a worthy side dish for a special meal or load them up
with veggies, like steamed broccoli for a vegetarian entrée!
Makes about 12 servings (depending on size of potatoes)
5
pounds russet potatoes, scrubbed well and dried
1
tablespoon olive oil
¾
teaspoon kosher salt
4
tablespoons unsalted butter, room temperature
8
ounces crème fraiche, room temperature
4
ounces shredded Cheddar cheese
Chopped chives or green onions for serving
1 . Prick potatoes all over with the tines of a fork, rub each potato with
olive oil .
2 . Place in the oven, directly on baking rack in position 2 . Select
Convection Bake at 400°F for 50 minutes . When time expires
carefully test the hot potatoes by lightly squeezing to confirm
doneness . Add additional time if necessary .
3 . Once potatoes are done, remove from oven . While still warm, place
the potatoes on a flat surface . Carefully cut the potato lengthwise,
removing about 1/4 top off of each . Scoop the flesh into the bowl of
a stand mixer or a large mixing bowl . Be not to puncture the skins
of the potato bottoms when scooping . Repeat with remaining and
reserve the hollowed bottoms .
4 . Once potatoes are all scooped, whip the flesh with the whisk
attachment of a stand mixer, beaters of a hand mixer or simply mash
with a potato masher . Once completely mashed, start mixing in the
salt, then butter and then finally the crème fraiche . Scoop potato
mixture into the reserved potato bottoms . Potatoes at this point can
be wrapped and chilled if making ahead .
5 . To serve: place stuffed potatoes onto the baking pan . Sprinkle evenly
with the Cheddar cheese . Place prepared pan into the oven in rack
position 2 . Select Bake at 350°F for 25 minutes . If desired, Broil the
potatoes at 450°F for 5 minutes
to brown the cheese .
6 . Sprinkle with chopped chives or green onions and serve .
Nutritional information per potato:
Calories 256 (43% from fat) • carb. 34g • pro. 7g • fat 11g • sat. fat 6g
chol. 19mg · sod. 138mg • calc. 588mg • fiber 3g