MINI TWICE-BAKED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
- In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
- When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
TWICE-BAKED MINI POTATOES
I love to take tried and true recipes like twice baked potatoes and add new twists. I consider these to be the ultimate party appetizer. -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 30 appetizers.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.
Nutrition Facts :
MINI TWICE-BAKED POTATOES RECIPE BY TASTY
Here's what you need: baby red potato, olive oil, salt, pepper, butter, sour cream, finely shredded cheddar cheese, bacon, green onion, salt, pepper, shredded cheddar cheese, bacon, fresh chives
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 servings
Number Of Ingredients 14
Steps:
- Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
- Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
- Place on a baking sheet covered with foil.
- Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
- Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
- Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
- Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
- Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
- Using a small spoon, stuff each of the hollowed out potatoes with the filling.
- Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
- Top each potato with cheddar cheese and bacon.
- Return to oven and bake for 3-5 minutes or until cheese is melted.
- Garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 623 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 5 grams, Protein 19 grams, Sugar 3 grams
MINI TWICE-BAKED POTATOES
Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Provided by Holly Haines
Categories Appetizers and Snacks Seafood Shrimp
Time 1h21m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
- Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
- Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
- Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
- Season shrimp with Creole seasoning; transfer to a grill pan.
- Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 20.6 g, Cholesterol 96 mg, Fat 16.9 g, Fiber 2.7 g, Protein 13.6 g, SaturatedFat 8 g, Sodium 408.5 mg, Sugar 1.1 g
TWICE-BAKED SWEET POTATOES WITH MINI MARSHMALLOWS
Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
- Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
- Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
- Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.5 g, Cholesterol 16.5 mg, Fat 6.1 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 194.8 mg, Sugar 7.5 g
LOADED MINI BAKED POTATOES
This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.
- Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.
- Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
- Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
- Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.
MINI BAKED POTATOES
These little appetizers are great for a small dinner party - they are cute and very easy to make. You can double the recipe with no problem - simply boil up extra potatoes and have extra toppings on hand. If you want the sour cream to look especially fancy, try using an icing decorator tube or simply put the sour cream into a ziploc baggie and cut a tiny hole in one corner. For a real splurge, omit olive and sprinkle with caviar instead. Prep time includes time to boil the potatoes.
Provided by HeatherFeather
Categories Potato
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
- Slice potatoes in half crosswise.
- Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
- Season to taste with some salt and pepper.
- Fill each hole with a dollop of sour cream.
- Sprinkle with chopped olives, chives, and bacon.
- If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.
MINI BAKED POTATOES WITH MASCARPONE AND PROSCIUTTO BITS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 50m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.
- Meanwhile, make the prosciutto bits.
- Place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.
- Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.)
- Remove the potatoes from the oven.
- Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.
TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS
I found this in an article by columnist Pam Anderson in USA Weekend (Nov. 14-16, 2003). I made it for Thanksgiving dinner at my mother's house. Since I have have a fairly large family, I decided to double the recipe. Everyone loved it! I will definitely be making this again. It's not complicated and makes a wonderful alternative to ordinary baked potatoes or mashed potatoes. And it has the rare quality of being better the next day! So now you've got something with a bit of zip to go with all of that left-over turkey! Per Serving: 159 calories, 5g protein, 14g carbohydrates, 9g fat (4g saturated), 2g fiber, 268mg sodium (these were written at the bottom of the recipe).
Provided by BassetmamaX2
Categories Yam/Sweet Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 400°F.
- Place potatoes on a baking sheet lined with parchment paper or foil.
- Bake until fork tender, about 45 to 60 minutes.
- Let cool slightly.
- Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
- Puree scooped-out flesh, along with salt and pepper, until smooth.
- With machine motor running, gradually add both milks through feeder tube.
- Stop machine, add butter, then process until potatoes are silky smooth.
- (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
- Just before baking, press marshmallows into potatoes.
- Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.
SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES
Steps:
- Preparation Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated
SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES
Make and share this Smoked Salmon and Cheese Mini Twice-Baked Potatoes recipe from Food.com.
Provided by Vino Girl
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
- Place potatoes on a jelly-roll pan coated with cooking spray.
- Bake for 35 minutes or until tender.
- Remove from oven; cool 10 minutes.
- Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright.
- Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
- Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.
- Spoon about 1 heaping teaspoon potato mixture into each potato shell.
- Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon.
- Bake for 15 minutes or until thoroughly heated.
Nutrition Facts : Calories 89.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 152.6, Carbohydrate 12.6, Fiber 1.1, Sugar 0.7, Protein 2.9
SMOKED SALMON & CHEESE MINI TWICE-BAKED POTATOES RECIPE
Provided by á-48683
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Rub potatoes with oil; sprinkle with 1/4 tsp. salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400 degrees for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 tsp. pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 tsp. salt in a bowl. Spoon about 1 heaping tsp. potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 tsp. chopped salmon. Bake at 400 degrees for 15 minutes or until thoroughly heated.
MINI BAKED POTATOES
Tired of the classic roastie? It's much easier to roast these little potatoes in their skins
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip potatoes into a large roasting tin. Add the olive oil, bay leaves, garlic and thyme, stir and season well. Put potatoes in the oven and roast for 30 mins (the final 30 minutes of the beef if you are cooking as part of a roast - see 'Goes well with' recipe, right).
- While meat rests, turn up the heat to 200C/180C fan/gas 6. Shake the roasting tin and continue to cook the potatoes for 30 mins more until golden and crisp.
Nutrition Facts : Calories 229 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.07 milligram of sodium
ALOUETTE MINI BAKED POTATOES
Such an attractive side dish that makes an everyday meal look elegant, yet so quick and easy. Instead of roasting potatoes, you can cook in your microwave for about 8 min.
Provided by BakinBaby
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss potatoes in olive oil, salt and pepper; place on baking sheet; roast at 400 degree oven for 30 minute.
- Meanwhile, make Gremolata: dry peppers, finely chop, combine with chives, bacon and zest; set aside.
- Let potatoes cool slilghtly, cut small slit into potatoes, pinch to open, fill with 1/2 teaspoons cheese spread and top with Gremolata.
- Serve hot with your favorite meat.
Nutrition Facts : Calories 112.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 8.2, Sodium 106.2, Carbohydrate 6.1, Fiber 1.1, Sugar 3.6, Protein 2.7
MINI - ME - BAKED POTATOES
The leaves were falling and starting to curl and place themselves gently in the rain spouts. An abundance of complex problems had gotten the best of us today on this Saturday. Corn cribs endings needed to be put back up, as the new corn was harvested. Chain saws didn't turn on as we had hoped, and the door handle of the truck fell off in the inside of the truck. Not what you hoped to accomplish today, this Saturday, but still a day full of necessary problems. It was cool enough to start a fire, and as we ended the day, I had thought ahead to put some of these cute little (as buttons) potatoes on "time bake" so we came clomping in, tired and laughing from the day's stories. I had easily prepared these little beautites to go into the oven and mixed up the easy dressing the night before. We gathered for some good cheer, some laughs, beer, and a couple of potatoes in the gullet to replenish and statisfy as we sat around the wood stove, warm our bodies, feasted, and warmed our souls with good food.
Provided by Andi Longmeadow Farm
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat 350 degrees. (180 celcius).
- Wash and dry potatoes.
- Toss with oil in ziploc baggie to coat.
- Dip potatoes in coarse salt to coat lightly.
- Spread out on baking sheet.
- Bake 40-50 minutes, until potatoes are tender.
- In a small bowl mix sour cream and blue cheese, mixing well.
- Cut a cross in the top of the potato, press gently with fingers to puff out and open the potato.
- Top with sour cream, blue cheese mixture. Garnish with chives, and serve Serve hot or at room temperature.
- Instead of putting chives on top of potatoes a little side dish with a chives with a spoon can also be used.
- Perfect for a informal dinner party to pop into your mouth.
HALLOWEEN MINI BAKED POTATOES WITH STICKY SAUSAGES
Our mini potatoes with sausages make great snacks for little fingers. If you're throwing a Halloween party you can even pretend the ketchup is blood
Provided by Lulu Grimes
Categories Snack
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the potatoes with a little olive oil and prick them all over with a skewer. Tip into a roasting tin and bake for 1 hr, or until tender when you squeeze them.
- Halfway through cooking the potatoes, whisk the honey and soy sauce with a splash of oil in a large bowl. Add the sausages and toss to coat in the mixture. Tip the sausage mixture into a baking dish and bake for 30 mins, turning the sausages halfway through, until browned all over.
- Split the cooked potatoes along the top and squeeze the sides so they open out. Put a sticky sausage into the top of each. Swirl the soured cream and ketchup 'blood' in a bowl and serve on the side.
Nutrition Facts : Calories 133 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
MINI TWICE BAKED POTATOES
Number Of Ingredients 6
Steps:
- Place steam insert over large stockpot and bring to a boil over medium heat. -Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own. -Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins. -Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely. -Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell. -Place scooped out potato into bowl with cheese mixture. -Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible. -Add half and half to smooth mixture and salt and pepper to taste. -Preheat oven to 375 degrees and prepare baking sheet. -Place potato sheels onto baking sheet. -Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells. -Bake filled potatoes until heated through and just browning on top.
MINI POTATOES BAKED ON SALT
The Spanish cook many things on rock salt, which imparts an incredible texture and flavour. Try these canape potatoes.
Provided by mustardcomms
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
- Bake them in your oven at 200 celcius on a bed of rock salt. This makes the skins shrivel up and the insides soft.
- After 30/40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
- Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of creme fraiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
- Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of creme fraiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
MINI BAKED POTATOES WITH BLUE CHEESE
These miniature potatoes make the perfect finger food before an informal dinner party. From "Appetizers, Finger Food, Buffets & Parties" cookbook. Variation: Use a strong-flavored cheddar in place of the blue cheese.
Provided by ScrappieDoo
Categories Low Protein
Time 50m
Yield 20 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Wash and dry the potatoes. Toss with oil in a bowl to coat.
- Dip the potatoes in the coarse salt and coat lightly. Spread on a baking sheet and bake 45-50 minutes or until tender.
- In a small bowl, combine sour cream and blue cheese, mixing them well.
- Cut a cross in the top of each potato. Press firmly with fingers to open up potatoes.
- Top each potato with a generous spoonful of blue cheese mixture. Garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 173.3, Fat 4.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 36.8, Carbohydrate 30, Fiber 3.8, Sugar 1.4, Protein 4
MINI TWICE-BAKED POTATOES (GIADA)
How to make Mini Twice-Baked Potatoes (Giada)
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
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