Tiny Twice Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These are easy and fun for almost any get together. Men, especially, loves these for game day. Ingredients:
24 baby yukon gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.) you can use mini red potatoes also |
2 tbs. olive oil |
2 tsp. chopped fresh thyme |
kosher salt and freshly ground black pepper |
4 oz. bacon (about 3 thick slices), cooked until crispy and crumbled or crumbled sausage.....or both |
6 tbs. thinly sliced fresh chives |
13/4 cup sour cream |
1/2 cup coarsely grated parmigiano-reggiano and shredded cheddar to sprinkle on top. |
Directions:
1. 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.
2. 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 and or cooked sausage, 1/4 cup of the chives, sour cream, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
3. Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese. The last three minutes sprinkle on the cheddar.
4. 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.
5. You can use almost any cheese you prefer....Bleu is also very good..
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