Mini Twice Baked, Once Fried Potatoes

Twice baked potatoes were always a big hit at Thanksgiving though the skins were dry and tasteless.  At LPB, we do a twice baked, once fried version and switched to the more flavorful Yukon gold potato from the russet that was a staple growing up.  Forget the sour cream and open up some creme fraiche, grab some butter, basil, dill, chives, parmesan and other ingredients and you have a winner of a side dish you can make earlier in the evening and then just bake before you are ready to eat.  Make these early in the morning or the day before and bake them off before serving them.  They are a total winner and plan for 2 potatoes for each person.


  • 5 medium Yukon gold potatoes, washed and dried
  • 2 tablespoons unsalted butter
  • 1 shallot, peeled and finely chopped
  • 1 1/2 teaspoon of fresh basil, finely chopped, plus a little more for finishing
  • 1 1/2 teaspoon of fresh dill, finely chopped, plus a little more for finishing
  • 1 1/2 teaspoon of fresh chives, finely chopped,  plus a little more for finishing
  • 1 tablespoon of heavy cream
  • 1/4 cup of creme fraische
  • 1 tablespoon of parmesan cheese, freshly grated.  plus a little more for finishing
  • 1/2 small yellow onion, sliced very thinly
  • Kosher salt and freshly ground pepper to taste
  • Canola oil for frying

Making It

  • Toss the potatoes in a healthy amount of olive oil and generously season with salt and pepper.  Bake on the lined baking sheet on the middle rack at 375 degrees for an hour.  Let cool
  • Slice off the top of the potatoes, just enough so that you can scoop out most of the potato.  Separate the skin of the lid you just cut off and put the potato in a food processor fitted with a metal blade and save the skin separately
  • Take a small soon and scoop out most of the potatoes, leaving, at most 1/8 inch with the skin.  Put the potato meat in the food processor
  • Fill a heavy pot 1/2 way with canola oil, fitted with a candy thermometer and place over high heat until it reaches 360 degrees. Fry for 5 minutes until the potatoes until golden brown and  extra crispy, let rest, upside down, on paper towels
  • Fry the onion slices until crisp and golden brown, the same for skins from the top of  the potato (chop the skin tops)
  • Melt the butter in a sauté pan over medium heat and cook the shallot for 3 minutes.  Add the three herbs and cook for another minute and add cream. Add this to the food processor and then add parmesan cheese, 1/4 cup of the cream fraiche. and salt & pepper to taste.  Pulse 4-5 times until incorporated.  Do not go overboard with the food processor as the mix will turn to rubber
  • Fill the fried potato shells with the potato mix and put in the oven still at 375 degrees for 10-12 minutes till hot
  • Take the remainder of the creme fraiche and mix with a pinch of the three herbs and put a dollop on each potato, sprinkle with parmesan and top with the fried onions and the potato skin confetti.  Serve hot and plan on each guest wanting two potatoes

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