Twice-Baked Fingerling Potatoes With Delectables

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Democracy Dies successful Darkness

This uses opulent ingredients, specified arsenic shrimp, caviar, smoked salmon, prosciutto, foie gras, brie and truffled cheese, successful tiny quantities. You tin prime up a portion oregon 2 of immoderate strikes your fancy astatine stores specified arsenic Dean & DeLuca, Balducci's and Whole Foods. In this assortment, I utilized a truffled cheese, immoderate applewood smoked bacon and an ounce of American caviar ($25 per ounce). At slightest 1 offering should beryllium vegetarian.

For the mashed-potato filling: Here is, rather simply, the champion mode to marque mashed potatoes. Using nary food (the pick is affluent enough) keeps the potatoes from getting a "curdled" prime erstwhile reheated. Using a ricer guarantees easiness successful piping the potatoes due to the fact that they volition beryllium lump-free.

The fingerlings and the mashed-potato filling tin beryllium made up to 2 days ahead. They tin beryllium wholly assembled for baking the time before.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Ingredients

measuring cup

Servings: 90 pieces

For the potatoes

45 (48 ounces) fingerling potatoes
1 tablespoonful kosher salt
1/4 cupful olive oil

For the mashed-potato filling

2 ample (16 ounces) Yukon Gold potatoes, peeled and chopped into 2-inch chunks
4 full cloves garlic
1/2 cupful dense cream
Salt
Freshly crushed achromatic pepper

For the garnishes

1/4 lb truffled food (such arsenic Sottocenere brand), chopped into 40 1-by-1/4-inch slivers
2 strips applewood smoked bacon, chopped into 1/4-inch strips and crisped
1 ounce caviar
1 tablespoonful to 2 tablespoons chopped chives

Nutritional Facts

Per serving

Calories
96
Fat
4 g
Saturated Fat
2 g
Carbohydrates
12 g
Sodium
400 mg
Cholesterol
7 mg
Protein
2 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Tested by Michael Taylor.

Published March 11, 2026