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Stuffed potatoes 2nd part
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| 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.) | |
| 2 Tbs. | olive oil |
| 2 tsp. | chopped fresh thyme |
| Kosher salt | |
| freshly ground black pepper | |
| 3 oz. | bacon, (about 3 thick slices), cooked until crispy and crumbled |
| 6 Tbs. | thinly sliced fresh chives |
| 1/2 cup | crème fraîche |
| sour cream, alternative | |
| 1/2 cup | coarsely grated Parmigiano-Reggiano |
Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
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