Thrice-Baked Cheesy Idaho® Potatoes
Recipe courtesy of Chef Mary Grace Viado
Sponsor: Idaho Potato Commission
Servings: 20 to 24
- 10 pounds yellow Idaho® potatoes
- As needed kosher salt
- As needed canola oil
- ¼ cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 cups sour cream
- 1 ¼ cups heavy cream
- 3 cups shredded cheddar cheese
- ½ cup 1/8-in dice onion
- 1 cup unsalted butter, softened
- ¾ teaspoon cayenne pepper
- 2 cups crushed corn flakes
- Prepare and heat a steamer.
- Separate the potatoes with a 7 oz wt average from the smaller potatoes. Set aside. You should get 10 to12 each 7 oz wt potatoes in a 10-lb bag.
- Take 2 ½ to 3 lb of the smaller potatoes and steam them for 25 to 30 minutes. The potatoes should still be firm.
- Cool, store, label, rotate, and refrigerate overnight.
- Heat the oven to 350 degrees F.
- In a large mixing bowl, toss the larger potatoes (7 oz wt average) in canola oil and kosher salt. Bake for 1 hour. Cool down for 20 minutes and cut each potato in half lengthwise. Scoop out the center of each half potato, leaving ¼-in flesh around the edges.
- Brush the bottom and sides of a 9-x-13-in pan with the melted butter and dust evenly with the flour.
- Dice the cooled steamed potatoes into ¼-in cubes (skin on).
- In a large mixing bowl, combine the diced potatoes with the sour cream, heavy cream, cheese, onions, and 1/2 cup of the softened butter. Season with the cayenne pepper and 2 tsp kosher salt. Fold all ingredients together with gloved hands and mix evenly. Pat the mixture evenly into the prepared pan.
- Melt the remaining ½ cup butter and combine it with the crushed corn flakes. Top the pan with half of the buttered corn flakes, distributing it evenly. Reserve the other half.
- Cover with plastic wrap and foil. Bake for 60 minutes. Cool down and refrigerate or you can proceed to the service procedure next.
- Spray food release spray on a sheet pan. Arrange the baked potato halves on the pan, spaced evenly. Scoop 2 to 3 oz vol of the baked cheesy potatoes on each potato half, piling it high. Top each with additional buttered corn flakes. You can cover and refrigerate until service at this point.
- Bake for 15 to 20 minutes, or until the potatoes reach an internal temperature of 165 degrees F. Serve immediately.