Thrice Baked Potatoes with Sizzled Pine Nuts & Harissa

• 份量: 8
• 总时间: 1 hour 15 min

配料

4 russet potatoes, about 3 pounds

¼ bunch dill

8 garlic cloves

4 baby pickles, plus 2 tablespoons brine from the jar

Kosher salt, freshly ground black pepper

5 tablespoons olive oil plus additional for drizzling

¼ cup pine nuts

2 tablespoons harissa

½ cup whole milk yogurt

4 tablespoons unsalted butter

4 ounces feta cheese

步骤

1. Get those potatoes baked:

Preheat the oven to 425 degrees.

Rinse and scrub 4 russet potatoes. Place on a rimmed baking sheet. Transfer to the oven and bake until tender all the way through when pierced with a toothpick, about 1 ½ hours. Alternatively, place the potatoes in your microwave and cook on high for 10-16 minutes (depending on your microwave). Remove from the oven or microwave and let sit until cool enough to handle.

2. While the potatoes roast and cool, do some prep:

Finely chop enough pickles to measure ⅓ cup and enough dill to measure 3 tablespoons. Add pickles and dill to a medium bowl, along with ½ cup yogurt and 2 tablespoons of the pickle brine. Grate 2 cloves of garlic into the bowl and mix to combine. Season with salt and pepper to taste.

3. Sizzle the harissa and pine nuts;

Peel and thinly slice the remaining 6 cloves of garlic. Place in a small skillet, along with ¼ cup olive oil and ⅓ cup pine nuts. Place over medium heat and cook, stirring, until garlic and pine nuts are both lightly golden, about 8 minutes. Add 2 tablespoons of harissa and cook, swirling the pan, until the harissa is sizzling and fragrant, about 1 to 2 minutes more.

4. Scoop and crisp the skins:

Increase the oven to 450 degrees.

When the potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop the flesh into a large bowl, being careful to keep the skins intact while still leaving a thin layer of potato in the skins. Melt 4 tablespoons of butter and add to the bowl, along with the yogurt mixture. Mix to combine and season to taste with salt and pepper.

Add the scooped potato halves to a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and rub to coat thoroughly. Season with salt and pepper and transfer to the oven. Roast until crispy on the bottom and golden in spots, about 10-15 minutes.

5. Stuff, bake, top, and serve:

Divide the potato mixture among the potato skins.

Drizzle the tops with olive oil and transfer to the oven and bake until golden in spots, about 20-25 minutes.

Drizzle the potatoes with half of the pine nut harissa mixture. Slice 4 ounces feta into 8 planks. Top each potato half with a plank, drizzle the remaining harissa mixture on top, and serve.