Poutine-Style Twice-Baked Potatoes
"These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins...."
INGREDIENTS
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups chicken stock or low-sodium broth
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1 tablespoon veal demiglace (optional)
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1/2 teaspoon finely chopped sage
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1/2 teaspoon finely chopped thyme
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1 tablespoon fresh lemon juice
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1 tablespoon heavy cream
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Kosher salt
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Freshly ground pepper
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6 baked potatoes (about 1/2 pound each)
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6 tablespoons unsalted butter, cubed and chilled
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1 cup milk, warmed
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1/2 cup sour cream
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3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
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1 tablespoon Dijon mustard
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Pinch of cayenne pepper
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1/3 cup chopped chives
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Kosher salt
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Freshly ground pepper
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Vegetable oil, for frying
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6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick
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1 cup shredded mozzarella cheese
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Sour cream, thinly sliced scallions, parsley leaves and celery leaves, for garnish
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