Mini Twiced-baked Potatoes

Total Time: 1 hr 57 mins Preparation Time: 1 hr 30 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• canola oil, for greasing
• 24 small yukon gold potatoes, about 1 inch in diameter
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup minced fresh chives, plus 1-inch pieces for garnish
• salt
• fresh ground pepper

Recipe

• 1 preheat the oven to 450 degrees.
• 2 lightly brush a baking sheet with oil.
• 3 arrange potatoes in a single layer on the prepared sheet.
• 4 bake until the potatoes are tender when pierced with a fork and the skin has begun to wrinkle and pull away from the flesh, 15-20 minutes.
• 5 let stand until cool enough to handle.
• 6 cut 12 of the potatoes in half lengthwise.
• 7 using a melon baller, cut out a scoop of flesh from the center of each half, leaving a wall of flesh about ¼ inch thick.
• 8 transfer the scooped flesh to a food mill or ricer.
• 9 return the hollowed-out potato halves, hollow side up, to the baking sheet.
• 10 pass the potato flesh through the mill or ricer into a large bowl.
• 11 peel the remaining 12 potatoes and then pass the flesh through the mill or ricer into the bowl.
• 12 add the sour cream, milk, minced chives, 2 tsp salt and 1 tsp pepper and stir to make a smooth filling.
• 13 refrigerate the filling for 5-10 minutes.
• 14 transfer the filling to a pastry bag fitted with a large star tip.
• 15 pipe the filling into the followed-out potato halves, mounding it about 1 inch high.
• 16 the filling will shrink as it bakes.
• 17 bake the filled potatoes until the tops are lightly browned 5-7 minutes.
• 18 remove from the oven and let cool slightly.
• 19 garnish with the chive pieces and serve.