Mini Twice-Baked Potatoes

By courtneyepowell

Ingredients

• 12 baby Yukon Gold potatoes (about 1 1/2 lbs)
• 2 t EVOO
• 1 large yellow onion, thinly sliced
• 1 t kosher salt
• 1/2 t freshly ground black pepper
• 2 t chopped fresh thyme
• 1/2 c nonfat milk
• 3 slices ham (2 oz), chopped
• 3/4 c crumbled goat cheese (3 oz)
• 1 egg white, beaten

Details

Servings 24

Preparation

Step 1

Preheat oven to 400 and place a rack 4 inches from the top. Place potatoes on a large rimmed baking sheet and cover tightly with foil. Bake potatoes until fork tender, about 20 mins. Remove from oven and let cool to room temperature.

Meanwhile, heat oil in a large skillet over med-high. Add onion, reduce heat to med-low and cook until soft and golden brown, about 40 mins. Stir in salt, pepper and thyme.

Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, placing the skins back onto the baking sheet. Add milk to the potato flesh and mash with a potato masher or large fork until smooth. Fold in the onion mixture along with the ham, goat cheese and egg white. Divide mixture among the potato skins and bake 8-10 mins, until set.

Turn broiler on high and place potatoes under flame until they are browned on top, about 3 mins. Transfer to a large platter and serve.