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Tiny Twice-Baked Potatoes

by Tony Rosenfeld
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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.Yields 24 pieces.

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

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.
photo: Scott Phillips
From Fine Cooking SIP 17 Appetizers, pp. 72
October 9, 2007

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Star Star Star Star Star by MzFraser, 9/21/2009Absolutely fantastic. Made Thai Shrimp Parmesan Bowls, Balsamic beef with Carmelized Onion bites, and these for my sisters birthday soiree at my condo. Went over fantastic! Best twice-baked potatoes my sister has ever had, and she has had a lot!
Star Star Star Star Star by bjkrn, 1/22/2009I made these to take to a New Years Eve party along with Mini Crab Cakes. Great Wow! factor. They were fun to make ahead. I used less sour cream than called for in the recipe. Scooping the potatoe with a melon baller made it easy. I refilled the potatoes with a piping bag using a large tip.
Star Star Star Star Star by buddiegirl, 12/3/2008
Star Star Star Star Star by Thecla, 11/18/2008Excellant, time consuming to make but well worth the effort. They are nice in a buffet or with any special meal.
Star Star Star Star Star by lmbenet, 12/29/2007I made these for a Christmas Day appetizer. Easy to make. I used a demi-tasse spoon to hollow out the potatoes and it worked just fine. Very tasty and filling hot appetizer. Prepared them the night before, let them sit on the counter for 30 min, then baked. Would definately make again.