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Published December 28th, 2016
These Baby Potatoes are Twice the Fun
Twice-Baked Baby Potatoes Photos Susie Iventosch

Whether you're planning a big New Year's Eve party or a small dinner gathering, these twice-baked baby potatoes are sure to delight. We have made large potatoes like this, but I thought it would be fun to do the baby potatoes as a warm appetizer to pass around. They are made with grated sharp white cheddar cheese and créme fraiche, plus sea salt and white pepper to taste - that's it! If you are so inclined, you can also add crumbled bacon, or any kind of herbs, seasoning or even finely diced green onions or chives. Count on two whole baby potatoes per person, whether you serve them as a side dish or appetizer.
Another fun way to serve these baby potatoes is grilled on the barbecue. To do that, simply cook them first in the microwave or oven. When they are tender and cooked through, cool them slightly and then skewer them on metal or wooden skewers. Brush the potatoes with olive oil and season with sea salt and pepper, or any type of seasoning salt you like. Heat up the gas grill and brown them, turning once or twice, just until the skin is roasted and the potatoes are heated through.


Twice-Baked Baby Potatoes
(Serves 6)
INGREDIENTS
12 baby new potatoes, or other round baby potatoes
1 1/2 cups grated sharp white cheddar cheese (split, 1 cup for potato filling and 1/2 cup for sprinkling on top before baking)
3/4 cup créme fraiche (split, 1/2 cup in the potatoes and 1/4 cup for garnish)
Sea salt and white pepper to taste
Parsley or chives to garnish
DIRECTIONS
Clean potatoes and spear with a knife of fork. This is important, as I was in a hurry and forgot to do this and one of my potatoes blew up in the microwave. What a mess!
Cook potatoes by baking in 400-degree oven for 20 to 25 minutes, or in the microwave for approximately 10 to 15 minutes, depending upon how many you cook at one time. The more potatoes in the microwave, the longer it will take to cook them. You can also cook them in the microwave in a small brown paper bag, like a lunch sack, with the edges folded over to seal in the moisture. Check occasionally while cooking to test if they are done. Cool just until able to handle.
At that point, cut potatoes in half and scoop out pulp with a melon baller. Place potato shells on a baking sheet, prepared with cooking spray. Place potato pulp in a bowl and while still warm, mash with a potato masher.
Add 1/2 cup créme fraiche and 1 cup of the grated cheese. Mix well. Season to taste with salt and white pepper. Fill potato shells with potato filling and sprinkle remaining cheese evenly on the tops of each filled potato half.
At this point, you can cover with plastic wrap and refrigerate until ready to heat.
When ready to serve, heat the potatoes in 400-degree oven until warmed through and cheese on top begins to bubble and brown. Garnish with extra créme fraiche and parsley or finely minced chives.
Serve hot if using as a side dish, and very warm if passing for finger food.


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