SUBSCRIBE!

• 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 Parmesan.
Return potatoes to the 450' oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle witht he remaining chives and serve warm.   
Yields 24 pieces.
Note: you may want to slice a small part off the bottom to help potatoes stand still on plate.

Printer Friendly Version