Twice-Baked Mini Potatoes

These little miniature pops of creamy potato delights will make your taste buds tingle and your stomach sing.

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Ingredients:

• 3lbs Small/Medium Yukon Gold Potatoes

• 1/4 cup sour cream

• 1/3 cup cream

• 1/4 cup milk

• 2 tbsp butter

• 1/2 tsp fresh thyme leaves (chopped)

• 1/3 cup parmesan (grated)

• salt & pepper to taste

Optional Toppings

• Bacon Bits

• Green Onions

• Parmesan

• Fried Onions

• Truffle Butter

• Pico

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Instructions:

1. Bake potatoes @ 400 for 40 minutes (flip after 20 minutes)

2. Cut in Half

3. Shave thin layer off “bottom” so it stands up

4. Use Small spoon to scoop out potato

5. Bring all Ingredients except salt and pepper to a simmer

6. Pour over scooped out potato and mash until smooth

7. Put in piping bag and pipe into potato shells

8. Bake at 450 for 6-8 minutes or until brown

9. Adding Toppings as desired