*Tiny Twice Baked Potatoes
Tiny Twice-Baked Potatoes
- 24 baby red potatoes, each about 2 inches across.
- 2 TB olive oil
- 2 tsp. chopped fresh thyme
- Salt and freshly ground black pepper
- 3 oz. bacon (about 3), cooked until crispy and crumbled
- 6 TB thinly sliced chives
- 1/2 cup creme fraiche or sour cream
- 1/2 cup grated Parmesan cheese
Heat the oven to 425'F. Put potatoes on large baking sheet and toss
with olive oil. Sprinkle with 1 tsp. thyme, 1 tsp salt, and 1/2 tsp
pepper and toss again. Bake potatoes until they feel perfectly
tender when pierced with a skewer, 20 -25 minutes. Remove from oven
and let rest until cool enough to handle, about 10 minutes.
Increase oven to 450'F.
Carefully hollow out each potato: Begin by slicing off the top; use
a small spoon or melon baller to scoop out most the flesh,
transferring to a medium bowl. Discard the tops. Mash the potato
flesh with a fork, then combine it with the bacon, 1/4 cup chives,
creme fraiche, the remaining 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 with
Return potatoes to the 450' oven and bake until the filling heats
through, 8 to 10 minutes. Sprinkle witht he remaining chives and
Yields 24 pieces.
Note: you may want to slice a small part off the bottom to
help potatoes stand still on plate.
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