Mini Twiced-Baked Potatoes

In ‘Williams-Sonoma: Vegetable of the Day

• Ready In: 1 hr 57 mins
• Serves: 6

Ingredients

•  canola oil, for greasing
• 24  small yukon gold potatoes, about 1 inch in diameter
• 1⁄2 cup sour cream
• 1⁄4 cup  whole milk
• 1⁄4 cup  minced fresh chives, plus 1-inch pieces for garnish
•  salt
•  fresh ground pepper

Directions

1. Preheat the oven to 450 degrees.
2. Lightly brush a baking sheet with oil.
3. Arrange potatoes in a single layer on the prepared sheet.
4. Bake until the potatoes are tender when pierced with a fork and the skin has begun to wrinkle and pull away from the flesh, 15-20 minutes.
5. Let stand until cool enough to handle.
6. Cut 12 of the potatoes in half lengthwise.
7. Using a melon baller, cut out a scoop of flesh from the center of each half, leaving a wall of flesh about ¼ inch thick.
8. Transfer the scooped flesh to a food mill or ricer.
9. Return the hollowed-out potato halves, hollow side up, to the baking sheet.
10. Pass the potato flesh through the mill or ricer into a large bowl.
11. Peel the remaining 12 potatoes and then pass the flesh through the mill or ricer into the bowl.
12. Add the sour cream, milk, minced chives, 2 tsp salt and 1 tsp pepper and stir to make a smooth filling.
13. Refrigerate the filling for 5-10 minutes.
14. Transfer the filling to a pastry bag fitted with a large star tip.
15. Pipe the filling into the followed-out potato halves, mounding it about 1 inch high.
16. The filling will shrink as it bakes.
17. Bake the filled potatoes until the tops are lightly browned 5-7 minutes.
18. Remove from the oven and let cool slightly.
19. Garnish with the chive pieces and serve.