I've always been a freak for twice baked potatoes (really…it's embarrassing), so when I saw this twist on the classic in my latest Cooking Light Magazine, I couldn't resist. I had a bunch of baby potatoes in my crisper left-over from a potato salad I made for the the 4th and everything else I needed on-hand as well, so these were a breeze to pull together.
They are a tad fussy due to their size when it comes to scooping out the flesh after the first bake, but if you have a sharp paring knife and a melon baller it's a job easily accomplished. The CL recipe calls for a mix of sour cream, chives, capers, lemon and parmesan for the "stuffing" which were all quite awesome together, but this is one of those recipes where you should flex your creative muscle a bit and mix whatever you fancy into the twice baked stuffing. These work great either as a side dish or as fun party nibble.
They're almost too cute to eat, don't you think?
Cheers – Steve
- 12 baby potatoes, halved (about 1 1/4 pounds)
- 2 teaspoons olive oil
- 1/2 cup light sour cream
- 2 tablespoons minced fresh chives, divided
- 2 tablespoons butter, melted
- 2 tablespoons finely chopped, drained capers
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated parmesan cheese
- Heat oven to 450℉.
- Combine potatoes and olive oil; toss to coat. Arrange potatoes cut side down on a parchment paper-lined baking sheet. Bake for 20 minutes. Flip potatoes; bake 10 more minutes. Remove and cool 10 minutes.
- Using a paring knife, carefully cut a circle in the cut side of the potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.
- Broil potatoes for 2 minutes or until cheese is lightly browned.