Fingerling Potato Skins
Note: This is a great fingerfood appetizer - no plates or silverware required!
About 12-15 fingerling potatoes
2 tbsp olive oil (or garlic oil, if you have some)
A few slices of bacon, chopped into bits
About 1/2 cup of creme fraiche
2 tbsp of chives, chopped, plus more for garnish
French sea salt
Preheat oven at 450. Cut potatoes in half lengthwise. Using a tsp or a melon baller, gently scoop out the middle of the potato. Toss potatoes in a bowl with oil, salt and pepper. Arrange potatoes in a single layer, cut side down, on a baking sheet and roast on the lowest rack of the oven for 12 minutes.
While the potatoes are roasting, mix together the chives and creme fraiche in a small bowl and chill in the refrigerator. In a skillet, fry the bacon bits. Drain on a paper towel.
Remove potatoes from oven and cool slightly. Place potatoes on a serving tray. Sprinkle with sea salt. Dollop each with creme fraiche and sprinkle with bacon bits. Garnish with remaining chives.
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