Page 189 - Pie Squared

LOADED BAKED POTATO SLAB

PIE

WITH A CARAMELIZED ONION CRUST

Serves 12 to 20

There are times when a fully loaded baked potato is all I want. Fill ’er
up with all the good/bad things. Bacon and scallions. Chives and
cheddar. Sour cream. How could this get better? Wrap it up in a
caramelized onion crust. Add broccoli because we all need

something green. This pie is a loaded potato skin appetizer that
serves a crowd or a divine side dish when roast beef is on the menu.
There are some steps involved, but do them over a day or two—
baking the potatoes, making the crust—and assemble the pie in no

time at all. Or use the time the potatoes are in the oven to put
together the rest of the filling.

Make Ahead: Bake the potatoes, cook the bacon, and grate the
cheese up to 3 days ahead. Blanch the broccoli only at the last
minute or it will develop a skunky broccoli scent. Alternatively, use

frozen broccoli, direct from the package, no cooking ahead required.

CARAMELIZED ONION CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) Onion Butter (here)

½ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

2¼ pounds (1 kg) russet potatoes (about 4 medium)