Stuffed Baked Potato “Lorraine”
1 pound Russet potatoes (2 potatoes)
3 slices thick-cut bacon – cut into 1/2-inch pieces
1 small leek – white part only, rinsed and thinly sliced (about 1/3 cup)
1 large egg yolk – room temperature
1 pinch nutmeg
salt and pepper
2 pinches paprika
1/3 cup milk
6 tablespoons shredded Gruyere or Swiss cheese – divided (about 1 1/2 ounces)
Position rack to center of oven; preheat to 400 degrees F. Place potatoes directly on oven rack and bake until skins are crunchy and insides are soft when gently squeezed, about 50 minutes. Remove from oven and cool about 30 minutes. Lower oven temperature to 300 degrees F.
Saute bacon over medium heat until browned and crisp, about 4 minutes. Use slotted spoon to transfer bacon to small bowl. Discard all but 1 tablespoon fat in skillet. Add leeks and reduce heat to low. Saute, stirring often, until soft and golden, about 5 minutes. Transfer contents of skillet to bowl with bacon.
Cut the top third off each potato and scoop out insides, leaving 1/4-inch shell all around to keep skin from collapsing with restuffed. Scrape potato flesh from inside tops as well. Press flesh through potato riser into large bowl, or mash with hand masher in large bowl until smooth. Mix bacon and leek mixture with egg yolk, milk, 4 tablespoons cheese and nutmeg. Season with salt and pepper and add mixture to potatoes. Mix well. Divide mixture between the empty potato shells and place in small shallow baking dish. Top each with 1 tablespoon remaining cheese and sprinkle each with pinch of paprika. Bake 20 minutes or until cheese melts and turns golden. Let stand 5 minutes at room temperature before serving.