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Ingredients

• 24   baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 pounds)
• 2 tablespoons  olive oil
• 2 teaspoons  chopped fresh thyme
•   Kosher salt and freshly ground black pepper
• 3 ounces  bacon (about 3 thick slices), cooked until crispy and crumbled
• 6 tablespoons  thinly sliced fresh chives
• 1/2 cup  creme fraiche or sour cream
• 1/2 cup  coarsely grated Parmigiano-Reggiano

Description

You Can Also Twice-bake Little Fingerling Potatoes, And They'll Look Just Like Miniature Baked Potatoes. The Round Shape Of Yukon Golds, However, Makes Those Potatoes Much Easier To Hollow Out.

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