Twice-baked stuffed baby potatoes

By Julie Van Rosendaal on November 23, 2015

Twice-baked potatoes are the ultimate winter comfort food; this two-bite version uses thin-skinned baby potatoes. After a quick simmer, scoop out some of the innards and mash with whatever ingredients you have on hand – grated cheese (any kind from cheddar to brie to blue works well), crumbled bacon or sausage, even chopped turkey and gravy. Stuff the mixture back into the potatoes and bake until golden on top and heated through. Perfect for anyone coming in from the cold!

Ingredients

Small new potatoes, no bigger than 2 inches in diameter
Cream
Salt and freshly ground pepper
Cooked, crumbled bacon or sausage
Grated or crumbled cheese (try cheddar, Gouda, or blue)
Chopped fresh chives, for garnish (optional)

Directions

Put desired number of potatoes into a medium saucepan, cover with cool water, bring to a simmer and cook for 15–20 minutes, until tender but not too soft. Drain and let cool.

Check to see how each potato will sit upright – it may need a small slice cut off the bottom in order to stabilize it – and cut about a third off the top, putting any trimmed pieces into a medium bowl. With a teaspoon or melon baller, scoop out some of the flesh, leaving about a 1/4-inch shell around the edge.

Add cream, salt and pepper, bacon or sausage and grated cheese to the trimmed and scooped-out bits of potato; mash with a potato masher until well blended. When you’re ready to bake them, preheat the oven to 400°F and place the potatoes on a parchment-lined baking sheet. Spoon some of the mashed potato mixture into each shell and top with a bit more grated cheese, if you like. Bake for 10-15 minutes, until golden on top and heated through. Serve topped with chopped chives.

Serves a crowd!

Originally published in ParentsCanada magazine, November/December 2015.


By Julie Van Rosendaal| November 23, 2015

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