Tiny Twice-Baked Potatoes

Tiny Twice-Baked Potatoes
Photo by Scott Phillips

Ingredients

  • 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-¼ lb.)
  • 6 Tbs. thinly sliced fresh chives
  • 2 tsp. chopped fresh thyme
  • 2 Tbs. olive oil
  • 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
  • ½ cup crème fraîche or sour cream
  • Kosher salt and freshly ground black pepper
  • + 1 more ingredients
    • ½ 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 ...

View full recipe at Fine Cooking

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