Twice Baked Fingerling Potatoes with White Wine Dijon Sauce topped with Nueske’s Crumbled Bacon
Recipe by Casey Salmon from The Stilt House. Demonstrated at the 2016 Cedar Creek Winery Open House.
White Wine Dijon Sauce
• 2 TBsp Olive Oil
• ½ White Onion
• 1 TBsp Minced Garlic
• 2 TBsp Dijon Mustard
• 2 Cups Cedar Creek Chardonnay
• 2 TBsp Heavy Cream
In a Sauce pan: Add oil, white onions, garlic and cook until onions are softened. Add Cedar Creek Chardonnay and Dijon Mustard and simmer until the sauce reduces by half, about 10-12 minutes. Add Heavy Cream and stir into sauce for about 5 minutes more.
• 3 lbs Roasted Fingerling Potatoes
• ¼ cup Olive Oil
• 2 tsp Salt
• 1 tsp Pepper
Place potatoes in a bowl with oil and add salt and pepper. Place in oven at 375° for 18 minutes or until fork tender. Once cooked, let cool for 10 minutes. Then with a spoon, scrape out the inside flesh of each potato. be careful not to rip the skins. Mash the potatoes. add 3 oz. of Rose & Crown Stilton (aged bleu cheese, Emmi Roth Brand). Spoon flesh back into each potato skin and place back in the oven until browned on top.
Top with Nueske’s Crumbled Bacon. Enjoy!