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Tiny Twice-Baked Potatoes

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Yields 24 pieces.

  • by Tony Rosenfeld from SIP 17 Appetizers

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.

  • 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

I've made these little beauties three times now and they are perfect. Being able to make them ahead of time and reheat is a time saver. They are a bit time consuming to make, but well worth the effort. Thanks FC for another great recipe.

Really nice. I made these tonight for a small Super Bowl dinner. Everyone loved them. Scooping out those tiny potatoes is tedious, but I've been assured they liked these enough that I'll have help next time. =)

A great party recipe with a real "wow" factor. I was a bit amused about the comment about reheating leftovers-I had no leftovers to reheat! In fact, these were gone within a half hour! I made these the night before and reheated them just before serving. I agree the melon ball maker makes the task of scooping out the potato much easier.

I served these at a post Christmas open house, everyone loved them and was asking for the recipe. The leftovers reheated nicely, definite repeat recipe.

Absolutely 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!

I 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.

Excellant, time consuming to make but well worth the effort. They are nice in a buffet or with any special meal.

I 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.

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