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Loaded Baked Potato Gnocchi

Turn potato gnocchi into a loaded baked potato, by topping it with crispy bacon, crème fraîche, scallions, and shredded Cheddar cheese.


  • 2 pounds russet potatoes, scrubbed

  • 1 large egg yolk

  • 1 tablespoon black pepper

  • 1 1/2 teaspoons kosher salt, plus more to taste

  • 3/4 cup (about 3 1/4 ounces) all-purpose flour, plus additional flour for dusting

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound bacon slices, cut into 1/2-inch pieces

  • 1/2 cup (4 ounces) unsalted butter

  • 1 1/2 teaspoons fresh lemon juice (from 1 lemon)

  • 1 cup crème fraîche or sour cream

  • 4 ounces sharp Cheddar cheese, shredded (1 cup)

  • 4 scallions, thinly sliced (about 1/2 cup)

Recipe Direction :

  1. Preheat oven to 450°F. Wash potatoes, and pierce using a fork or knife. Bake in preheated oven, directly on oven racks, until potatoes are tender, about 1 hour.

  2. Bring a large pot of heavily salted water to a boil over high. Fill a large bowl with ice water.

  3. Using a knife, pierce potatoes, allowing some of the steam to escape. Let potatoes cool just until you can touch them, about 10 minutes. (The next steps need to be done while potatoes are still hot.) Cut potatoes in half lengthwise, and scoop out insides, reserving skins. Using a ricer or food mill, mash potatoes. Spread mashed potatoes in an even layer on a baking sheet, and cool slightly, about 5 minutes.

  4. As soon as mashed potatoes are cool enough to handle and will not cook egg yolk, transfer mashed potatoes to a large bowl, and add egg yolk, black pepper, and salt, stirring thoroughly. Add flour all at once, and knead to incorporate. Allow dough to rest for 5 minutes.

  5. On a lightly floured surface, roll dough into 2 (1/2-inch-thick) logs, dusting with flour as necessary. Cut logs into 1-inch pieces. Working in 4 batches, carefully add gnocchi to boiling water, and cook until gnocchi float to surface, about 1 minute per batch. Transfer to ice water. Let cool completely; transfer to a baking sheet. Drizzle lightly with oil (so they don’t stick).

  6. Cook bacon in a large skillet over medium-high, stirring occasionally, until crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, and let cool; reserve drippings in skillet.  Add reserved potato skins to drippings in the skillet, and cook on medium-high until brown and crisp, 3 to 4 minutes per side. Remove from skillet, and sprinkle with salt to taste; set aside.

  7. In a large nonstick skillet, heat butter over medium-high until beginning to brown, about 3 minutes. Add gnocchi, and sear, tossing gently, until lightly browned on all sides, about 5 minutes. Season with salt to taste, and drizzle with lemon juice.

  8. Spread crème fraîche evenly over bottom of 4 bowls or plates. Gently spoon gnocchi, bacon, and brown butter over top. Sprinkle evenly with cheese and scallions. Tear crispy potato skins, and place on top.