Food & Drinks

Field & Stream Potatoes

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    Article Details:

    Field & Stream Potatoes

    • Author

      FYI Staff

    • Website Name

    • Year Published


    • Title

      Field & Stream Potatoes

    • URL

    • Access Date

      May 22, 2019

    • Publisher

      A+E Networks

  • Prep Time
    15 min
  • Cook Time
    50 min
  • Serving Size



  • 5 Yukon gold potatoes
  • 2 tablespoons high-heat oil, such as avocado or grapeseed, divided
  • ½ cup coarse kosher salt
  • ½ cup crème fraîche
  • Zest of 1 lemon
  • 3 strips cooked bacon, chopped
  • 1 filet smoked trout, skin removed, flaked (see our recipe or below for alternates)
  • Handful fresh chives, blossoms and all, chopped
  • Handful fresh thyme, blossoms and tender stems and all, chopped
  • 3 tablespoons unsalted butter, cut into small pieces
  • Garnish: hot sauce, chopped herbs, crème fraîch


  1. Heat oven to 400 degrees F. Prick potatoes with a fork and rub with 1 tablespoon oil. Place a bed of salt in the middle of a baking sheet or heat-proof skillet.
  2. Put potatoes in salt bed, sprinkling the tops with a bit of salt. Bake until easily pierced with a fork, about 45 minutes. Let cool slightly. Turn oven to broil and position rack towards the top of oven.
  3. Cut potatoes in half lengthwise. Scoop out potato flesh, leaving a ½” border.
  4. In a large bowl, mash potato flesh, crème fraîche and lemon zest. Fold in bacon, trout and herbs. Season with a little more salt, if needed.
  5. Put a piece of butter in the bottom of each potato half. Spoon mashed potato mixture into potato skins. Drizzle with remaining 1 tablespoon oil. Nestle potatoes in salt bed.
  6. Broil potatoes for about 3-5 minutes until golden.

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