These twice-baked mini potatoes were such a hit at my last Society of Song concert, I just had to share them.
And they’re sooooo easy. Here’s how you do it…
Sorry there’s no picture of these little cuties.
TWICE-BAKED MINI POTATOES
- Boil “new” potatoes until almost cooked through, about 10 minutes. (New potatoes are those small, adorable ones you can buy in a mesh bag ~ they come in red, yellow and purple, but the purple ones fall apart while boiling). Check your potatoes with a fork and if they’re somewhat soft but not completely, you’re good to go.
- Drain the potatoes and spread them out on a sheet pan to dry and cool.
- Once cooled and easier to handle, cut the potatoes in half and use a small spoon or melon baller to scoop out the insides of the potatoes. You don’t have to be super thorough with this ~ just scoop out a small amount and save in a bowl for your filling.
- Return the potatoes to the pan, cut side up, and if any potatoes want to roll on their sides, slice a little piece off the bottom to help them stand up.
- Now for the filling! Use a food processor or potato masher to combine the following ingredients: the insides of the potatoes, sour cream, herbed Boursin cheese or herbed goat cheese, salt and pepper to taste, and whatever fresh herb you like (chives, green onion and dill are my faves). You can also add crispy prosciutto or bacon if you’re feeling carnivorous.
- Fill the potatoes with the filling and top with cheddar cheese. Bake for 15-20 minutes in a 350-degree oven, or until the cheese is all melty and gooey on top. HEAVEN.
- Top with chopped chives or fresh dill, or nothing if you want your cheddar cheese to be the star of the show.
And then, good luck not eating every single one of these before you can even get a picture of them. Not that I know from experience.