Best Tiny Baked Potatoes With Chervil Cream Recipes

Loaded Mini Baked Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

6 slices thick-cut bacon (about 8 ounces)
Kosher salt and freshly ground black pepper
2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise
2 cups shredded sharp Cheddar
1/2 cup sour cream
2 scallions, thinly sliced
1 lemon, halved

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.

Tiny Baked Potatoes with Chervil Cream image

Provided by Susan Herrmann Loomis

Yield Makes 4 servings

Number Of Ingredients 4

1 dozen small potatoes, scrubbed
1/2 cup (125 ml) crème fraîche
The leaves from 1 large bunch chervil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.
2. While the potatoes are baking, mince the chervil and fold it into the crème fraîche. Season to taste with salt and pepper.
3. When the potatoes are baked, remove them from the oven and split each one down the center. Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of crème fraîche. Serve the remaining crème fraîche alongside.