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Twice-Baked Potatoes with Green Chiles and...
Fully Loaded Twice-Baked Potatoes
Miniature Twice Baked Potatoes
- 2 Containers (about 24) Small potatoes, either fingerling, miniature red potatoes or small new potatoes
- Vegetable Oil
- Kosher Salt and Ground Black Pepper
- 1 cup Light Cream
- 1 stick Butter
- Shredded Cheddar Cheese
- Crumbled Bacon, cooked
- Sour Cream
- Fresh Snipped Chives
- 4 Roasted Garlic Cloves, smashed and chopped
- 1 cup Skim Milk
Perfect one-bite flavor bombs that explode in your mouth.. great for the holidays as a side or a starter.
- 1Line a baking sheet with aluminum foil. Coat the potatoes (whole) in oil & sprinkle with salt and pepper. Poke a few wholes in the potatoes. Roast the potatoes at 375 for 30-45 minutes until the potatoes are tender.
- 2Meanwhile, melt one stick of butter with one cup of skim milk, one cup of cream, roasted garlic cloves and salt and pepper (to taste).
- 3Remove potatoes and cut each potato lengthwise and scoop out the flesh (as if you are making a regular twice baked potato). Add the potato flesh to the butter-milk mixture and mash. Once all the potatoes have been scooped, season the inside of the potato skins with a little salt (because they are completely unseasoned) and return to the oven at 375 for about 10 minutes. This will help to crispen up the potato shells.
- 4Remove the shells and fill with the mashed potato mixture (I use a pastry bag but a small spoon works fine).
- 5Sprinkle each potato (yes, it’s tedious) with shredded cheese, bacon, and chives. You can do all of these above steps and either freeze or refrigerate the potatoes until you need them. You just need to re-heat in an oven for 15-20 minutes to melt the cheese and serve w/ a side of sour cream.