Tiny Twice-Baked Potatoes

You can also twice-bake little fingerling potatoes, and they’ll look just like miniature baked potatoes. The round shape of Yukon Golds, however, makes those potatoes much easier to hollow out.

• 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
• 2 Tbs. olive oil
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
• 6 Tbs. thinly sliced fresh chives
• 1/2 cup crème fraîche or sour cream
• 1/2 cup coarsely grated Parmigiano-Reggiano

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.

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. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.

Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.

Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.