Vegetables Potatoes Poutine-Style Twice-Baked Potatoes 5.0 (1) 1 Review These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins. By Christopher Coombs Christopher Coombs Chef Christopher Coombs is the co-founder of Boston Urban Hospitality and proprietor of four highly regarded restaurants, including the award-winning steakhouse Boston Chops. Forbes and Zagat placed him on their "30 Under 30" lists. He was also a contender for Food & Wine's "The People's Best New Chef in New England."Experience: Christopher Coomb's love of the hospitality industry began at the age of 11 when he landed a job washing dishes at a seafood restaurant on Boston's North Shore. He went to work for Chef Ming Tsai at Blue Ginger in Wellesley, Massachusetts, after graduating from culinary school. Christopher's passion and talent impressed executive chef Patrick O'Connell at Toppers in Nantucket, who took him under his wing and set the young cook to work at The Inn at Little Washington in Virginia. Coombs returned to Boston in 2005, taking on the role of executive chef at dbar, where his focus on seasonal menus led him to create an innovative rooftop garden to grow his own fresh ingredients.Along with business partner Brian Piccini, he opened Deuxave, a fine-dining restaurant marrying contemporary French cuisine with American ingredients, and the urban steak bistro Boston Chops. Committed to sustainability, Coombs takes a nose-to-tail approach to a steakhouse menu that includes small plates of "rarely celebrated" cuts. In addition to his restaurant ventures, Christopher is a spokesperson for HP Hood Cream, has appeared in ads for Mercedes Benz, and participated in international food festivals such as the South Beach and New York City Wine and Food Festivals.Education: Christopher received his formal training at the Culinary Institute of America in Hyde Park, New York, where he graduated with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on February 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 1 hrs Total Time: 2 hrs 30 mins Yield: 6 Ingredients Gravy 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups chicken stock or low-sodium broth 1 tablespoon veal demiglace (optional) ½ teaspoon sage (finely chopped) ½ teaspoon thyme (finely chopped) 1 tablespoon lemon juice (freshly squeezed) 1 tablespoon heavy cream Kosher salt Freshly ground pepper Stuffed Potatoes 6 baked potatoes (about 1/2 pound each) 6 tablespoons unsalted butter (cubed and chilled) 1 cup milk (warmed) ½ cup sour cream 3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup) 1 tablespoon Dijon mustard 1 pinch of cayenne pepper ⅓ cup chives (chopped) Kosher salt Freshly ground pepper Vegetable oil (for frying) 6 ounces thick-sliced bacon (cut crosswise 1/2 inch thick) 1 cup shredded mozzarella cheese Sour cream, thinly sliced scallions, parsley leaves and celery leaves (for garnish) Directions Make the gravy In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the stock, demiglace, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes. Stir in the lemon juice and heavy cream and season with salt and black pepper. Keep warm. Prepare the stuffed potatoes Cut one 1/2-inch-wide strip off the top of each baked potato and reserve. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet. Using a ricer, mash the potato flesh with the butter into another large bowl; add the warm milk and mix until blended. Stir in the sour cream, Parmigiano, mustard, cayenne and chives and season with salt and pepper. In a small saucepan, heat the vegetable oil to 350º. Scrape the flesh off the reserved 1/2-inch strips of the potato tops. Cut the skins into wedges and fry until golden and crisp, about 2 minutes. Drain the skins on a paper towel-lined plate. Preheat the oven to 450º. In a small nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, 5 to 7 minutes. Drain the bacon on paper towels. Spoon about 2/3 cup of the mashed potato mixture into each potato shell and make a well in the center. Bake for about 20 minutes, until heated through and golden on top. Spoon some gravy into the well of each potato, then top with the shredded mozzarella. Bake the potatoes for about 5 minutes, until the cheese is melted. Transfer the potatoes to a serving platter and top with the bacon. Garnish with sour cream, scallions, parsley and celery leaves and the crispy potato skins. Make Ahead The gravy can be made up to 3 days ahead and kept covered in the refrigerator. Rate it Print