Twice-Baked Yukon Gold Potatoes with Rosemary Focaccia Crust
A hearty Italian-inspired side dish featuring twice-baked Yukon gold potatoes topped with a flavorful rosemary focaccia crust.
Ingredients
- ●4 large Yukon gold potatoeschoose high-quality potatoes with a high starch content
- ●1 cup, cubed Focacciause a day-old focaccia for best results
- ●2 sprigs Rosemaryfresh rosemary provides the best flavor
- ●2 cloves Garlicminced garlic adds depth to the dish
- ●1/4 cup Grated Parmesanoptional, but highly recommended
- ●to taste Saltuse a flaky sea salt for best flavor
- ●2 tbsp Olive oiluse a high-quality olive oil for the best flavor
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Scrub the Yukon gold potatoes clean and dry them thoroughly. Poke some holes in each potato with a fork to allow steam to escape.
- 3
Rub the potatoes with a little bit of olive oil and season with salt. Place the potatoes directly on the middle rack of the oven.
- 4
Bake the potatoes for 45-60 minutes, or until they're tender when pierced with a fork.
- 5
While the potatoes are baking, cube the focaccia into 1-inch pieces and place them on a baking sheet.
- 6
Drizzle the focaccia with a little bit of olive oil and sprinkle with minced garlic. Toss to coat.
- 7
Add the cubed focaccia to the oven with the potatoes and bake for an additional 10-15 minutes, or until the focaccia is crispy and golden brown.
- 8
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- 9
Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of the potato around the skin.
- 10
Mash the potato flesh in a bowl with a fork until it's mostly smooth. Add a sprinkle of grated Parmesan cheese and mix until well combined.
- 11
Stuff each potato shell with the mashed potato mixture and top with a few pieces of the crispy focaccia.
- 12
Drizzle the tops of the potatoes with a little bit of olive oil and sprinkle with fresh rosemary. Serve hot.