Creamy potatoes folded with butter, cream cheese, sour cream, and heavy cream. Loaded into potato skins then topped with crispy fried garlic and spicy salami.
Baked potatoes are always an option. I like to take the excess of potatoes I always seem to have plus the half-open bottles of dairy and finish all the open cheeses or fats. In the most enjoyable way possible. I fried up spicy salami and garlic then threw it on the top because it felt right in the moment. These potatoes have everything the overabundance of fat and flavor, great cheese, and a ton of garlic. Check out my tips and tricks below for the best triple cream stuffed potatoes. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST TRIPLE CREAM STUFFED POTATOES
cheat with a microwave: i actually don’t mind shortcutting with the microwave for this. wrapping in plastic wrap and nuking in the microwave can cut down cooking a potato by 30 plus minutes. it has its downsides but the shortcut can really help in a pinch.
if you do boil them: overboiled potatoes are harder to hollow out. undercooked potatoes can rip the scoop pattern. once you’re able to easily remove a fork from the potato remove the potato from the water do not let it sit since it will keep cooking. split the potato once it’s firmed a little and cool enough to handle.
fry the salami: frying the salami and garlic in a cold pan that heats with the pan renders the fat. help it out with a little oil in the pan to infuse the fats with flavor. the fat from the salami will add additional flavor.
room temp creams: room temperature creams are easier to incorporate into the potatoes. cold cream and fats can shock the potatoes resulting in a gummy texture. pull everything out while the potatoes are boiling and keep it near. the residual kitchen heat is the perfect amount of time to get everything to the right temperature.
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