- 24
Ingredients
- 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2 1/2 pounds)
- 2 T. olive oil
- 2 t. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 3 oz. bacon (about 3 thick slices)
- 6 T. thinly sliced fresh chives
- 1/2 cup creme fraiche or sour cream
- 1/2 cup coarsely grated Parmesan Cheese
Preparation
Step 1
Heat the oven to 425 degrees. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 t. of the thyme, 1 t. salt, and 1/2 t. 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 degrees.
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, 1/4 cup of the chives, the creme fraiche, the remaining 1 t. thyme, 1/2 t. salt, and 1/4 t. 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 on the Parmesan.
Return the potatoes to the 450 degree oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm. *
*Note: You can stuff the potatoes up to 2 days ahead; refrigerate wrapped in plastic. Bring to room temperature before the second baking.