I have been loving cooking, and food, so much recently. This dish was part of our family Christmas tasting dinner menu that my dad and I put together. It was so fun! These are little mini versions of a twice baked potato basically. But they look really pretty and cute too, and are great for entertaining. They can even be a finger food!
Cheesy Factor (1 no cheese, 10 all cheese): 2
Time Factor (1 shortest, 10 longest): 4
Dummy Factor (1 easiest, 10 hardest): 4
Stuffed Baby Yukon Potatoes
(serves 6 sides- 2 potatoes per person)
12 baby Yukon Gold potatoes (about 2 inches across)
2 Tbs olive oil
2 tsp chopped fresh thyme (dried will work too)
Kosher salt and black pepper
1.5 oz bacon (1-2 thick slices), cooked until crispy and crumbled
3 Tbs thinly sliced fresh chives
1/4-1/3 cup creme fraiche or sour cream
1/4-1/3 cup grated Parmesean cheese
Heat oven to 425 deg. Toss potatoes with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 of the thyme. Bake potatoes on baking sheet in oven about 20-25 minutes (until tender). Remove from oven and let potatoes cool.
When potatoes have cooled, slice off the top of each potato, and use a small spoon or melon baller to scoop out/hollow the inside of the potato, transferring the insides to a mixing bowl. In the bowl, mash the potato with the bacon, 1/2 of the chives, creme fraiche/sour cream, remaining thyme, 1/4 tsp salt and 1/4 tsp pepper. Using a small spoon and your fingers, fill the hollowed potatoes with this mixture, forming a small mound. Sprinkle with cheese.
Return potatoes to 450 deg oven and bake until the filling heats through, 8-10 minutes. Sprinkle with remaining chives and serve warm.
Oh, and yes, in case you were wondering, that is a bottle of Stags Leap, my all-time favorite Cab, and a Christmas gift from my amazing father-in-law!
