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Recipe

Tiny Twice-Baked Potatoes

Scott Phillips

Yield: Yields 24 pieces.

You can also twice-bake little fingerling potatoes, and they’ll look just like miniature baked potatoes. The round shape of Yukon Golds, however, makes those potatoes much easier to hollow out.

Ingredients

  • 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
  • 2 Tbs. olive oil
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
  • 6 Tbs. thinly sliced fresh chives
  • 1/2 cup crème fraîche or sour cream
  • 1/2 cup coarsely grated Parmigiano-Reggiano

Preparation

  • Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
  • Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
  • Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
  • Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

Make Ahead Tips

You can stuff the potatoes up to two days ahead as long as you wrap them in plastic wrap and refrigerate them; bring them to room temperature before the second baking.

Reviews

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Reviews

  • user-369206 | 01/15/2017

    These are good, and I have made them several times, but there's always something about them that is just a little bit off, that keeps them from being really great. Definitely worth trying, though, can be a bit of work to put them together.

  • skc921 | 12/20/2015

    I have made this recipe many times for parties and it's always a big hit.I use a melon baller to scoop out the potatoes. Then after mashing and mixing with other ingredients, I scoop it into a plastic bag and pipe it directly into the hollowed out potatoes. This method goes a lot faster than spooning it in and they come out looking nicer.

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