Twice-Baked Mini Potatoes Recipe

• Mini Potatoes
• 26 Yukon Gold mini potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon chopped fresh thyme
• 1/2 tsp teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Filling
• 3/4 cup soup cream
• 1/4 cup milk
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons thinly sliced fresh chives
• 1 tablespoon butter, softened
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 425u0b0F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.
2. Wash and dry potatoes. Place them in a large bowl and toss with olive oil, thyme, 1/2 tsp salt and 1/2 tsp pepper. Transfer to prepared baking sheet and bake until a fork easily pierces potatoes, about 25 minutes. Remove and let cool until you are able to hold them. Take each potato, slice the top off, and use a small spoon to carefully hollow it out. Place potato pulp in a medium bowl and mash to a chunky consistency. Add sour cream, milk, Parmesan, chives, butter, salt and pepper, mashing ingredients together.
3. Increase oven temperature to 450u0b0F. Generously spoon the filling into each potato shell. (Note: At this point, if you`re preparing the potatoes in advance, allow them to cool, cover and refrigerate them. When ready to serve bring to room temperature.) Just before serving time, bake until slightly brown on top, 10-15 minutes.

potatoes, potatoes, olive oil, thyme, kosher salt, freshly ground black pepper, filling, soup cream, milk, freshly grated parmesan cheese, chives, butter, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/39319-twice-baked-mini-potatoes-recipe (may not work)