Dirty Martini Stuffed Baked Potatoes
| Prep Time: 60 min | Cook Time: 90 min |
| Servings: 4 | Skill Level: easy |
A Mediterranean-inspired take on a hearty classic!
Ingredients
- 4 large Idaho® potatoes
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 cup Pearls Specialties Castelvetrano olives, quartered lengthwise, plus 1/3 cup of olive brine
- 1–2 tablespoons dry vermouth
- 1/4 cup of gin
- 3 strips lemon peel
- ¼ cup heavy cream
- 4 oz cream cheese, softened
- 1 cup creamy blue cheese, crumbled
- 2 tablespoons chopped fresh chives, plus more for garnish
- ½ cup grated Parmesan cheese, divided
Cooking Instructions
1. Bake the Potatoes
Preheat oven to 425°F. Pierce potatoes with a fork and place on a foil-lined baking sheet. Rub with olive oil and season generously with salt and pepper. Bake for about 1 hour, or until very tender. Let cool 10–15 minutes, until easy to handle. Increase oven to broil.
2. Marinate the Olives
In a small jar, combine Castelvetrano olives, olive brine, dry vermouth, gin, and a few strips of lemon peel. Shake gently and refrigerate for at least 30 minutes.
Strain, reserving both the olives and a bit of the brine. Finely chop about ¼ cup of the olives for topping.
3. Prepare the Filling
Slice each potato lengthwise and carefully scoop most of the flesh into a bowl, leaving a thin layer inside the skin to hold its shape. Lightly season the inside of the shells with salt.
To the bowl of potato flesh, add:
- Heavy cream
- Cream cheese
- Blue cheese
- Chopped chives
- 1–2 teaspoons reserved olive brine
- Half of the Parmesan
Mash until smooth and creamy. Add more olive brine to taste for a stronger “dirty martini” flavor.
4. Fill & Broil
Spoon or pipe the filling back into the potato shells. Sprinkle with remaining Parmesan. Broil for 6–8 minutes, until heated through and golden on top.
5. Finish & Serve
Top with finely chopped marinated olives, extra chives, and freshly cracked black pepper. Serve warm.
