Mini Twice-Baked Potatoes

By á-178060

Ingredients

• 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon kosher salt
• 6 ounces bacon, chopped fine
• 1/3 cup panko breadcrumbs
• 1/4 cup chopped fresh chives
• 1/4 cup freshly grated Parmesan, plus 2 tablespoons
• 1/4 cup sour cream, at room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon heavy cream, at room temperature

Details

Servings 4
Preparation time 10mins
Cooking time 80mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.

In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.

In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.

When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature