Miniaturize your stuffed baked potatoes and make them into an appetizer. Admittedly, this recipe requires a bit of time and patience, but the result is well worth it.
1 head garlic, 1/2 inch cut off top
Coarse salt and freshly ground pepper
1 Tbsp. plus 2 tsp. extra-virgin olive oil, plus more for drizzling and brushing
1 1/2 pounds baby Yukon Gold potatoes (about 18), scrubbed
1/3 cup sour cream
1 tsp. finely chopped fresh thyme
- Preheat oven to 400 degrees.
- Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap.
- Roast until fragrant and soft, about 1 hour. Leave oven on.
Cover potatoes with salted water by 2 inches in a medium saucepan.
Bring to a boil, and cook until fork tender, about 20 minutes.
Drain, and return to hot pan. Let stand for 5 minutes to dry.
Halve potatoes crosswise.
Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up.
Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl.
Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
Lightly brush a baking sheet with oil.
Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly.
Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
Bring to room temperature, and bake just before serving.
Food Mingle Blog Alternatives and Substitutions:
- Martha’s site mentions that potatoes can be stuffed and refrigerated overnight. Bring to room temperature, and bake just before serving.
- I would add some cheese to the filling mixture!