Charleston Grill Potato Skins

[Fat Guy]

Charleston Grill Potato Skins

• 
  

For 12 skins

• 6 small (golf ball size) Yukon Gold potatoes
  
• 6 oz fresh foie gras cut into 1 oz. pieces
  
• 1 large onion (preferably Wadmalaw), sliced thin
  
• 12 slices smoked bacon
  
• Salt and fresh ground white pepper
  
• 1/2 qt quart frying oil
  
• 1 bunch chives, chopped fine
  

Cook the sliced bacon in a heavy-bottomed pan until crispy.

Remove the bacon and half the remaining fat.

Add the sliced onion and cook until caramelized.

Season with white pepper only, adding small amounts of water to deglaze if needed.

Add the cooked bacon to the onions and puree in a food processor.

Check seasoning.

Salt and pepper the foie gras pieces and sauté them in a small pan very hot with no oil added.

Cook 5 to 10 seconds on each side.

Remove and place on a paper towel.

Cut the potatoes in half and remove the center with a small spoon.

Heat the frying oil in a pot to 350º and deep-fry the potatoes for approximately 3 minutes until tender.

Spoon some onion-bacon puree into the potato skin.

Add 1 piece of foie gras on top.

Bake at 375º for 3 to 5 minutes.

Sprinkle with chopped chives on top.

Keywords: Appetizer, Potatoes, The Daily Gullet

( RG500 )