Twice Baked Potato Bites
From Martha Stewart
Ok, hear me out. The HUGE problem with spending 3 weeks in Florida is that we cook almost every day and I have WAY too many awesome recipes for the blog. Yes, I know that most people don’t classify that as a problem, per say, but it’s the main thing stressing me out at the moment. I want to post the shrimp and grits I mentioned a few days ago, since that was the first recipe we made down here. But I also want to post the guacamole we made the other day, because it was seriously out of this world. And then there’s the issue of the mini meatballs we served as a Christmas appetizer TWO weeks ago that were scarfed by John’s cousins, but still haven’t made their way to the blog. Oy. But no, I’m going with these modest little potatoes. As my mouse hovered over them, I knew what I had to do. These little guys are not only amazing little nuggets of flavor, but they are also the oldest recipe hanging around in my drafts box. I first made them almost 3 years ago when I hosted my first book club. And then a few more times after that, but alas, not again since I started this blog. Finally, their time has come.
Despite being clearly meant for a party appetizer, we decided our NYE dinner-for-two was worthy of them. We halved the recipe and baked off 6 right away, which we finished without blinking an eye. We saved the rest for a delightful breakfast a few days later, and now that they’re gone I feel committed to making them more often than every year and a half!
- 2 lb red new baking potatoes (about 14 potatoes)
- 1 Tbsp olive oil
- salt, to taste
- pepper, to taste
- 3/4 cup sour cream (I bet Greek yogurt would work well too)
- 4 slices bacon, cooked and crumbled
- 1/2 cup cheddar cheese, shredded
- 1/4 cup chives, chopped, plus more for garnish
- Preheat oven to 450 degrees.
- Cut potatoes in half, then cut a small slice off the bottom of each potato half so that they sit flat.
- Place potatoes on a baking sheet and toss with olive oil, salt and pepper.
- Bake until tender, 25-35 minutes. They should be a little light-brown on top and easily pierced with a fork.
- Remove from oven and allow to cool until you can handle them.
- Use a spoon/paring knife, or better yet a grapefruit spoon if you happen to have a useless set of those lying around to scoop out the flesh of the potato. Make sure you keep a solid rim of skin and a little flesh on each potato so they don’t lose their shape.
- Place potato innards in a big bowl along with sour cream, bacon, cheese and 1/4 cup chives. Mash together.
- Scoop potato mixture into potato shells, dividing the filling evenly across them.
- Bake potatoes until lightly browned, 10-15 minutes. Top with extra chives and serve warm.
Makes about 28 potato halves.
Note: to store, stop after step 8 and keep the filled potatoes in the fridge for up to 2 days. Bring to room temperature before baking or add 5-10 minutes to the final baking time.