You thought Dulé Hill couldn't steal the show once again after his residency on the West Wing - well, back by popular demand, he's reprising his role as Burton Guster in the tv-movie revival of Psych this weekend. Revel in the duo's stoner-like propensity for hilariously unhealthy snacks with this week's recreation of a fan favorite: potatoes, stuffed with four cheeses, deep-fried, breaded, and re-fried, nestled on a bed of ancho sour cream and crispy bacon.
- 3 russet potatoes
- Olive oil
- 3 Tbsp chopped butter
- 1 egg
- Sharp cheddar
- Panko bread crumbs
- Crispy bacon
- Sour Cream
- Dried Ancho Chili
- Place the potatoes on a baking sheet covering them in olive oil and poking them with plenty of holes.
- Preheat the Oven to 350°F and roast the potatoes until cooked through.
- Cut the potatoes in half while they are still piping hot and allow the steam to escape for 15 to 20 minutes.
- While they are still warm run them through a potato ricer on its finest setting.
- Chop and add the butter so that it melts in the still warm potato.
- Add a whole egg to the butter and potato.
- Season liberally with kosher salt and freshly ground pepper.
- Add flour to the mixture if it is too soft to handle.
- Mix thoroughly and cover with plastic wrap that is right down on the surface of the potatoes.
- Chill for at least 30 minutes or until firmed up.
- Cube some sharp cheddar
- Wrap the cheese in the potato mixture, coat in flour, followed by egg wash, followed by bread crumbs.
- Heat a quart of vegetable oil to 350°F.
- Fry those guys for 5 to 7 minutes or until browned and crisp.
- Season generously with kosher salt.
- Combine some dried ancho chili with sour cream.
- Roast Bacon in a 375°F Oven for 20 to 25 minutes until nice and crisp.
- Put some of the sour cream mixture on a plate, sprinkle with bacon bits and finally the cheese filled potatoes on top.