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Twice-Baked Potatoes

Recipe: Twice-Baked Potatoes

Yields: 12 Pieces


  • 12 Baby Yukon Gold or Red Potatoes, each about 2 inches across (2 to 2 ¼ lb.)
  • 1 Tbs. Olive Oil
  • 1 Tsp. Chopped Fresh Thyme
  • Kosher Salt and Freshly Ground Black Pepper
  • 1.5 oz. Bacon (about 3 thick slices), cooked until crispy and crumbled
  • 3 Tbs.Thinly Sliced Fresh Chives
  • ¼ Cup Crème Fraiche or Sour Cream
  • ¼ Cup Coarsely Grated Parmigiano-Reggiano


  1. Pre-heat oven at 350 degrees.
  2. Put the Potatoes on a large baking sheet and toss with the olive oil.
  3. Sprinkle with ½ tsp. of the thyme, ½ tsp. salt, and ½ tsp. pepper and toss again.
  4. Bake the potatoes at 350 Degrees until they feel perfectly tender for 20-25 minutes.
  5. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 3750 degrees F.
  6. Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl.
  7. Discard the tops. Mash the potato flesh with a masher or a fork, and then combine it with the bacon, the chives, the crème Fraiche, the remaining thyme, salt, and pepper.
  8. Season to taste with more salt and pepper.
  9. Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the Parmigiano.
  10. Return the potatoes to the 375 degrees F. oven and bake until the filling heats through, 8-10 minutes. Sprinkle with the remaining chives and serve warm.

Recipe by Maire Byrne, Thyme Cafe & Market

Photo by Jane Can

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