Twice-baked potatoes are an iconic American dish that's often served as a side, but why not make them mini and offer as an appetizer? These bite-size twice-baked potatoes are similar to their larger counterparts, yet don't require a fork and knife. Assembling these tiny taters can be a bit of a hassle, however with the right tools (a melon baller or stainless-steel scooper), making them is a breeze.
This indulgent recipe — with sour cream, parmigiano-reggiano, and bacon — is so delicious, if you don't want to make minis, feel free to use the recipe with regular-size potatoes. These are easy to make ahead and bake for the second time just before serving, perfect for your next dinner party or potluck. Miniaturize twice-baked potatoes and keep reading for the recipe.
24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.) Serves 4 to 6.
2 tbs. olive oil
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
6 tbs. thinly sliced fresh chives
1/2 cup crème fraîche or sour cream
1/2 cup coarsely grated parmigiano-reggiano
24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
Serves 4 to 6.
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