Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.
Twice Baked Potatoes
TWICE BAKED POTATOES
Morton's the Steakhouse Restaurant Recipe
6 large Idaho baking potatoes
6 tablespoons (1/4 stick) unsalted butter, at room temperature
1/4 cup heavy cream
6 tablespoons sour cream
6 tablespoons minced fresh chives
6 ounces shredded Swiss cheese
3 tablespoons freshly grated Parmesan cheese
3 large eggs, lightly beaten, at room temperature
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
Preheat the oven to 400 degrees.
Pierce the potatoes a few times with a small, sharp knife. Bake the potatoes directly on the oven rack for about 1 1/2 hours or until fork tender. Let the potatoes cool for about 15 minutes. Lower the oven temperature to 350 degrees.
Using a paring knife, cut an oval from the top of each potato. Scrape the flesh off the cut out piece and put it in the bowl of an electric mixer fitted with the poaddle attachment. Carefully scoop the flesh from the inside of the potatoes, leaving 1/2 inch of flesh, and put the scooped out flesh in the bowl. Keep the potato skin intact.
Add the butter, cream, sour cream, chives, half of the Swiss cheese, the Parmesan cheese, eggs, salt and pepper to the potato flesh in the bowl. Mix on high for about 30 seconds, or until well combined. Scrape down the sides of the bowl and mix for another 30 seconds. If you prefer, use a potato masher and large wooden spoon.
Spoon the potato mixture into the skins, mounding the mixture about 1/2 inch over the top. Transfer the potatoes to a large rimmed baking sheet or shallow roasting pan, sprinkle with the remaining Swiss cheese, and bake for 30 to 35 minutes, or until the cheese melts and the potatoes are heated all the way through. Serve immediately.