These petite stuffed potatoes are inspired by the classic French dish Brandade de Morue au Gratin, a light and savory blend of salt cod, potatoes and cream baked until brown and bubbling. The best part of this recipe? It doesn't require buying dried salt cod and soaking it. Here we take a little help from Bacalaos Alkorta's Cod Fillets in Olive Oil. Both the cod and the oil it's packed in are whipped with potatoes and herb-infused cream for an unforgettable party bite. Serve alongside glasses of bubbly—cheers to a season of good eating!
Recipe, food styling and photography by Asha Loupy
Preheat oven to 400°F.
Arrange the potatoes in a single layer on a baking sheet, drizzle with two tablespoons of extra virgin olive oil and toss to coat. Sprinkle with sea salt and roast until the potatoes are tender and can easily be pierced with a knife, about 30-35 minutes.
While the potatoes are roasting, infuse the cream with the garlic and herbs. Add the cream, garlic, thyme and bay leaf to a small saucepan and bring to a simmer over medium low heat. Let simmer for 1-2 minutes, turn off the heat and let steep until you are ready to make the filling.
Remove the cooked potatoes from the oven and let sit at room temperature until just cool enough to handle, about 10 minutes, keeping the oven on at 400°F.
When the potatoes are cool enough to handle, slice the top of each potato off lengthwise with a pairing knife. Using a teaspoon or small melon baller, hollow out the potato, leaving about a 1/4-inch thick shell and reserving the potato insides. Transfer the finished potato shells back to the baking sheet. Repeat with the remaining potatoes.
Using a ricer, rice the reserved potato insides into a medium bowl and set aside. Alternatively, mash the potato insides with a fork or potato masher (this will result in a more rustic-textured filling).
In a large bowl, combine the cod fillets and the olive oil they are packed in with the remaining two tablespoons of extra virgin olive oil. Whisk to combine, breaking up the cod into fine pieces. Remove the thyme and bay leaf from the reserved cream and drizzle that into the cod mixture while whisking. Add the riced or mashed potato insides and fold gently into the cod mixture until the two are fully incorporated.
Transfer the finished filling to a large ziptop bag, cut a small corner of the bag off and pipe the filling back into the potato shells (about two tablespoons of filling per potato, depending on their size). Place the filled potatoes back on the baking sheet. Bake the potatoes for 10 minutes, until puffed and starting to turn light brown. Finish the potatoes under the broiler for 3-4 minutes until the tops are golden brown.
To serve, transfer the finished twice-baked potatoes to a platter and sprinkle with fleur de sel. Serve warm or at room temperature.