Filled with bacon, green onions and cheese.
12 new potatoes
2 tbsp salt
1 egg yolk
1 oz. package cream cheese, at room temperature
6 slices smoked bacon, cooked and chopped finely
2 green onions, finely sliced
1/2 cup coarsely grated Parmesan
Pinch of pepper
Note: Because bacon and cheese are salty, no additional seasoning is necessary.
Small skewer or toothpick
"Tomato shark" or small melon baller
Piping bag fitted with a 1" tip or small spoon (baby or tea)
Parchment or wax paper
Step 1: Preheat oven to 400°F. Place potatoes and salt in a pot and add just enough cool water to cover potatoes, bring to boil over high heat then simmer gently 1-2 more minutes over medium heat. After simmering for 30 seconds, pierce potatoes with tip of sharp knife or skewer until half way through potato and lift it over pot. The potato is ready if it initially sticks to the skewer but then slowly slides off back into pot. Drain and set aside.
Step 2: While potatoes are cooking, mix the cream cheese and yolk with a whisk or wooden spoon until smooth or use a mix master with a paddle attachment. Add bacon, green onion and Parmesan and place mixture in a piping bag if you have one.
Step 3: Cut a small slice off potatoes, if necessary, to make them sit flat and scoop cut the flesh from the top with a "tomato shark" or small melon baller. Pipe or spoon cheese into the potato until some just spills out the top (you can refrigerate or freeze until ready to serve).
Step 4: Place potatoes on baking sheet lined with parchment paper and bake for 5 minutes. Turn oven down to 350°F and bake for another 30-40 minutes or until tops are golden brown. Remove from oven and allow to cool slightly before serving.