Dirty Martini Baked Potatoes

Ingredients

For the Potatoes:

• 4 large russet potatoes (about 12 ounces each), scrubbed and patted dry
• 1 tablespoon extra-virgin olive oil
• 2 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, plus more for garnish

For the Marinated Olives:

• 3/4 cup pitted Castelvetrano olives, quartered lengthwise
• 1/3 cup olive brine (from the olives)
• 1/4 cup (2 ounces) gin (such as Beefeater)
• 1 tablespoon dry vermouth
• 3 strips lemon peel

For the Filling:

• 1/4 cup heavy cream
• 4 ounces cream cheese, softened
• 5 ounces creamy blue cheese, crumbled (about 1 cup)
• 1 tablespoon finely chopped fresh chives, plus more for garnish
• 1/2 cup plus 6 tablespoons grated Parmesan cheese, divided

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Directions

1. Prepare the Potatoes:

• Preheat your oven to 425°F (220°C) and position the oven rack in the center, about 7-8 inches away from the heating element.
• Pierce the potatoes all over with a fork and place them on a foil-lined baking sheet.
• Rub the potatoes with olive oil and season with 1 teaspoon salt and black pepper.
• Bake for about 1 hour, until the potatoes are fork-tender. Let the potatoes sit for about 15 minutes, or until cool enough to handle but still hot.

2. Make the Marinated Olives:

• While the potatoes bake, combine the quarter olives, olive brine, gin, vermouth, and lemon peel strips in a small jar or airtight container.
• Seal the container and shake well to combine. Chill the olives in the refrigerator for at least 30 minutes (up to 24 hours) to let the flavors meld.
• After marinating, strain the olives through a fine-mesh sieve over a bowl, reserving the olives and the brine mixture separately.
• Finely chop 1/4 cup of the olives and set aside for later use.

3. Prepare the Potatoes for Filling:

• Once the potatoes are cool enough to handle, slice open each potato in the center, leaving about 1/2 inch unsliced on each side.
• Push the ends of the potatoes gently with your fingers to help open the centers.
• Scoop most of the potato flesh into a large bowl, leaving a 1/4-inch layer of flesh on the skin. Return the potato skins to the foil-lined baking sheet.
• Season the inside of the potato skins with 1/2 teaspoon of the remaining salt. Set aside.

4. Prepare the Filling:

• To the potato flesh in the large bowl, add:
  • heavy cream
  • cream cheese
  • blue cheese
  • chives
  • 1/4 cup of the reserved olive brine mixture
  • 1/2 cup Parmesan cheese
  • remaining 3/4 teaspoon salt
• Using a potato masher, mash the mixture until well combined. Taste and adjust by adding more olive brine mixture if desired.
• Spoon or pipe the potato mixture evenly into the potato skins, piling it high as needed.

5. Broil and Serve:

• Sprinkle each stuffed potato with 1 1/2 tablespoons of Parmesan.
• Broil the potatoes until they are warmed through and the cheese is melted and golden brown—about 6 to 8 minutes.
• Once broiled, transfer the potatoes to a platter, and top evenly with the finely chopped marinated olives.
• Garnish with additional chives and a sprinkle of black pepper.
• Serve immediately.

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Notes:

• The marinated olives add a fantastic depth of flavor to these stuffed potatoes, so feel free to reserve the remaining olives and brine for another use (such as in salads or as a garnish for cocktails).
• These potatoes are great for a party or a fun side dish for any meal.