Twice Baked Fingerling Potato Tart Recipe

Time1h 30m

Serves4

potato purée, cheddar cheese, bacon lardons

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Ingredients

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1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the fingerling potatoes. Place them on a baking sheet and bake for about 30-40 minutes or until they are tender when pierced with a fork.
2
Cook the Bacon
While the potatoes are baking, cook the bacon lardons in a skillet over medium heat until crispy. Remove and drain on paper towels, then set aside.
3
Make the Potato Purée
Once the potatoes are done, remove them from the oven, let them cool slightly, then cut them in half lengthwise. Scoop out the flesh into a mixing bowl, leaving a thin layer of potato in the skin. Mash the potato flesh with butter, heavy cream, cooked bacon, salt, black pepper, and half of the grated cheddar cheese until smooth.
4
Mix in Eggs and Chives
Incorporate the eggs and chopped chives into the potato mixture until well combined.
5
Fill the Potato Skins
Spoon the potato purée back into the potato skins, mounding it slightly on top. Sprinkle the remaining cheddar cheese over each filled potato.
6
Bake Again
Reduce the oven temperature to 375°F (190°C) and return the filled potatoes to the oven. Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
7
Serve
Remove from the oven and let cool for a few minutes. Garnish with additional chopped chives if desired, then serve warm.