Recipe by: Chef Mark Schmitt Trust Restaurant Group
Extra flavorful and full of texture, this Beef fat twice baked potato with spinach, caramelized shallot, feta cheese, green onion, and roasted corn is perfect for take-out and holds its temperature well.
8 potato half shells
1 russet potato
1 ear corn roasted and kernels
2 oz feta cheese crumbled
1 cup blanched spinach
2 large shallots caramelized
3 stalks green onion
1 oz beef fat
3 oz heavy cream
2 oz butter
Salt and black pepper to taste
Prep Time: 20min | Cook Time: 70min
Bake Russet potato on a half sheet tray with ½ teaspoon of kosher salt in a 350 °F oven for 40 minutes.
Remove the potato from the skin and reserve, putting the skins back in the oven in a half sheet tray for about 30 min or until blacken into ash.
Incorporate potato flesh, chopped green onion, corn kernels, chopped spinach, caramelized shallot, feta cheese, salt, and pepper to taste into a stand mixer.
Bring cream, beef fat, and butter to a simmer then add to the mixer.
Whip everything till it becomes smooth
Spoon filling into cold skins and bake for 18 minutes
Garnish with blended potato ash and flaky sea salt.
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