Thursday, May 14, 2009

Mini Twice Baked Potatoes


So is there anyone out there who doesn't like twice baked potatoes?Thanksgiving at my house would not be complete without twice baked potatoes, or 'boat potatoes,' as we have called them for the past zillion years. How about for your next gathering serving a mini version, using a small fingerling potato? Now that I have your attention please read on. That's right a mini twice baked that's gone in two little bites. You must own a ricer or food mill to pull this one off. I have a ricer, they are not expensive and I would not even think about making mashed potatoes without one. Just promise me that you wont be cursing Figtreeapps as you slice these little guys in half and gently scoop out the creamy center. It can be a wee bit frustrating as some of the skins will rip. You will be using the nicest looking ones, gobbling up the ugly ones with a little salt and butter when no ones looking.




  • 1 1/4 pound of fingerling potatoes, I just baked an entire small bag
  • 2 oz pancetta cut into small pieces
  • 1 oz Asiago cheese grated (don't switch for the cheese you have in your fridge, the Asiago is a MUST)
  • 1/4 cup of heavy cream scalded
  • chopped chives 1 to 2 ts
  • Salt and Pepper

Heat oven to 375. Place potatoes on baking sheet, bake until soft about 25 to 35 minutes depending on size. I had a couple explode so keep an eye on them. While the potatoes are baking cook the pancetta on the stove until crisp, about 5 minutes. When its cool, dice small. When the potatoes are cooked, remove from oven, let cool a few minutes, then gently slice in half lengthwise. Using a teaspoon, scoop out the centers leaving a 1/8 inch boarder. Again, this is frustrating, so take your time, several will rip, don't worry about it. Put the scooped out potato filling through the ricer, add all but 2 tablespoons of the cheese. Add the salt and pepper and the scaled cream. Mix in the pancetta and chopped chives. Spoon about a teaspoon of the potato filling into the most decent look empty skins. You did succeed with at least a few didn't you??Depending on the size of the fingerling potato the amount of filling may vary. Sprinkle the stuffed potatoes with the remaining cheese. Arrange potatoes on a baking tray close together to support each other, isn't that sweet? Bake about 15 minutes till lightly browned on top. Biting into the perfectly crispy fingerling potato skin with with its creamy center will make you look at a bag of fingerling potatoes in a whole new light

2 comments:

  1. I have never met ANYONE who has turned down a twice baked potato!!
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