Michelin-inspired version
Serves: 4
Ingredients
Potatoes
- 4 large Agria or Russet potatoes
- Olive oil
- Sea salt
Potato filling
- 60 g unsalted butter
- 120 g crème fraîche
- 40 ml warm milk
- Sea salt
- White pepper
Finishing
- 2–3 tsp Envy Thai Flava Shotz
- Finely chopped chives
- Lemon zest, very finely microplaned
Optional Michelin upgrade: a few flakes of Comté or aged cheddar
Method
Bake the potatoes
Preheat the oven to 200°C. Rub the potatoes with olive oil and sea salt, then bake directly on the oven rack for 50–60 minutes, until tender. Allow to cool slightly.
Prepare the filling
Slice the potatoes lengthwise and carefully scoop out the flesh, keeping the skins intact. Pass the potato through a potato ricer or sieve into a bowl. Fold through the butter, crème fraîche, and warm milk. Season with sea salt and white pepper. The mixture should be light, silky, and airy.
Refill the skins
Spoon the filling back into the potato skins. Shape gently with a spoon so the tops have soft ridges. If using, add a light scattering of finely grated Comté or aged cheddar.
Second bake
Return the potatoes to the oven for 12–15 minutes, until lightly golden.
Finish
Remove from the oven and finish each potato with a small spoonful of Envy Thai Flava Shotz, finely chopped chives, and a tiny pinch of lemon zest.
Plating
Serve one potato per plate. Add a delicate drizzle of the aromatic oil, a few extra garlic crisps, and a restrained garnish of chives. Leave generous empty plate space for a refined presentation.
