Author Notes
First off, they aren't really twice baked, but that is just what we call them. I often make these to take to parties and they are usually gone in about 2.7 seconds. Tasty, portable, and a good base for those of you who will be - ahem - tipping a few. I don't make them fancy or twirly or piped - these are rustic chunky looking little fellas. Mr L is thrilled that the theme initiated a sudden midweek new tater incident. —aargersi
Test Kitchen Notes
Aargersi's delicious little bites are a satisfying and oh so delicious appetizer. The creamy new potatoes, with sour cream, bacon, cheese and chives are addictive, you can't eat just one. I loved the simplicity of the recipe, they come together in a snap. I made them in the evening and refrigerated overnight and popped them in the oven just before serving. These are so versatile, they would be wonderful for a cocktail party or for Super Bowl Sunday. Loved them! —sdebrango
Ingredients
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6
new potatoes (I picked 6 because that's how many I had in the fridge - but by all means scale UP for your party)
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3 tablespoons
sour cream
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2 tablespoons
finely shredded sharp cheddar
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1 tablespoon
minced fresh chives
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3
strips crispy cooked bacon
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salt and pepper
Directions
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Boil the potatoes in salted water until they are tender. Drain and cool. Heat the oven to 350
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Cut them in half - I let them roll to resting so I know where to cut them (cut horizontally from the resting place) that way they won't roll around on a serving platter. Scoop out the middle of each - this is a perfect job for your melon baller.
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Mash the potato middles - if you have a potato ricer now is a good time to use it. If not, just mash with a fork or something. Mash in the sour cream and a few cranks of pepper. Now stir in the cheese. Crumble in the bacon and then fold it and the chives in. Taste and see if you need more salt or pepper. I didn't.
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Using that handy melon baller (or a wee spoon) fill the potato halves back up. You can pat the filling into place with damp fingers if you like.
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Spray a baking dish or lightly brush with oil and bake the taters until they are brown and irresistible. About 30 minutes or so usually. Allow them to cool some before serving - musn't burn the party goers mouths!!!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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