Twice-Baked Fingerling Potatoes with Point Reyes Toma
Makes 24 pieces
- 12 large fingerling potatoes, scrubbed
- 2 tablespoons olive oil
- kosher salt and black pepper
- ½ tablespoon unsalted butter
- 2 tablespoons crème fraîche or sour cream
- 3 tablespoons shredded Toma
- 2 slices bacon, cooked until crisp and crumbled
- 2 tablespoons chopped fresh chives
Heat oven to 425°. Put potatoes on sheet pan and toss with olive oil and a sprinkle of salt. Bake potatoes until they are tender when pierced with a fork, about 12 – 15 minutes. Remove from oven and let rest until cool enough to handle.
Carefully cut each potato in half lengthwise and scoop out most of the flesh using a small spoon or melon baller. If your potato skins are uneven and don’t sit level once halved, cut a small slice off the bottom of each, creating a level bottom edge. In a bowl, mash potato flesh, butter and crème fraîche with a masher or fork until smooth. (You might need to add more butter or crème fraîche here to make your mixture creamy, depending on the size of your potatoes.) Season with salt and pepper to taste.
Fill the hollowed potatoes with the mashed potato mixture using a small spoon, moving stuffed potatoes to a baking sheet as you work. Top potatoes with shredded Toma. Return to oven and bake until potatoes are heated through and cheese is melted, about 8-10 minutes.
Place potatoes on serving platter, top with bacon and chives. Serve warm.