Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Frosting  |  Measures  |  My BBQ  |  Sauces
	Potatoes Romanoff Serves 1 - ∞ Recipe below is for 1 potato (per person).  Simply multiply as needed.

	Qty	Size	Ingredient
	1	ea	Russet Potato
	1	ea	Shallot (minced)
	1	ea	Bacon Strip (minced)
	¾	cup	Sharp White Cheddar Cheese (grated)
	½	cup	Sour Cream
	½	tsp	White Pepper
	1	tsp	Kosher Salt
	Preheat an oven to 400º. Scrub clean and dry potatoes leaving skin on.  Wrap potatoes in foil, puncture three or four times each to release pressure and bake for an hour until fork tender and about 190º internal temp. Let cool, unwrap, and refrigerate over night.  Potatoes must be REALLY cold for the next step!  With the large side of a cheese grater, grate potatoes, skin and all, to a course mash, almost like hash browns, into a large mixing bowl. (chances are you will be left with a bare piece of skin at the end of grating each potato.  Just discard it if you wish) Bake bacon strip at 325º for 25 minutes, cool, and chop. Add salt, pepper and cheese to the mixing bowl and fold or fork-toss the mixture WITHOUT mashing everything together.  It must remain chunky and loose.  Lastly, fold in sour cream, again, without mashing everything together and sprinkle bacon bits over top. Preheat oven to 425º. Gently transfer the mixture to an appropriately sized*, oven safe, casserole dish... again, leaving the mixture loose and course.  Bake for approximately 30 minutes to thoroughly heat the contents and brown the top. Enjoy! * Ideally you want the potatoes to pile higher than the sides of the container without spilling either potato or cheese.  This facilitates the stippled browning of the potatoes for a more attractive presentation.  Bearing in mind that the potato mixture will settle a little as it heats up.