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1
Make the gravy In a small saucepan, melt the butter.
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2
Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes.
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3
Add the stock, demiglace, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes.
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4
Stir in the lemon juice and heavy cream and season with salt and black pepper.
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5
Keep warm.
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6
Prepare the stuffed potatoes Cut one 1/2-inch-wide strip off the top of each baked potato and reserve.
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7
Scoop the potato flesh into a large bowl.
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8
Place the potato shells on a baking sheet.
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9
Using a ricer, mash the potato flesh with the butter into another large bowl; add the warm milk and mix until blended.
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10
Stir in the sour cream, Parmigiano, mustard, cayenne and chives and season with salt and pepper.
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11
Prepare the stuffed potatoes In a small saucepan, heat the vegetable oil to 350 degrees .
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12
Scrape the flesh off the reserved 1/2-inch strips of the potato tops.
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13
Cut the skins into wedges and fry until golden and crisp, about 2 minutes.
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14
Drain the skins on a paper towel-lined plate.
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15
Prepare the stuffed potatoes Preheat the oven to 450 degrees .
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16
In a small nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, 5 to 7 minutes.
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17
Drain the bacon on paper towels.
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18
Prepare the stuffed potatoes Spoon about 2/3 cup of the mashed potato mixture into each potato shell and make a well in the center.
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19
Bake for about 20 minutes, until heated through and golden on top.
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20
Spoon some gravy into the well of each potato, then top with the shredded mozzarella.
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21
Bake the potatoes for about 5 minutes, until the cheese is melted.
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22
Transfer the potatoes to a serving platter and top with the bacon.
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23
Garnish with sour cream, scallions, parsley and celery leaves and the crispy potato skins.
