I love a baked potato, and usually eat them the same way, either with ham, butter, cheese, soured cream and a side salad or as a side to this lovely marinated steak. The former is firmly in weeknight supper territory but the latter has more of a weekend vibe, and that was what I was after here too; a more elevated way to eat baked potatoes on a Friday or Saturday night with a glass of bubbles or wine.
They turned out really well, and it was fun having two different flavours! I used small potatoes so you do need a lot (especially since they’re also cut in half!) and although a bit fiddly to make, it’s easy and straight forward.
If using even smaller potatoes, I think they would be great as a canapé! You could even have a little baked potato bar where each guest get to add their preferred topping to the twice baked potatoes.
Mini twice-baked potatoes with two toppings, serves 2
8-10 small regular (not new) potatoes, washed
approx 100 ml soured cream (how much depends on the size of the potatoes)
salt and pepper
more soured cream
1 packet crayfish tails, chopped and mixed with lemon juice and chopped dill (and a tiny bit of mayo if you like)
4-5 slices prosciutto, crisped up in the oven, drained and chopped into flakes
Pre-heat the oven to 200C fan. Dry the potatoes if needed and rub with vegetable oil. Place in an ovenproof dish and bake in the oven until crispy on the outside and soft in the middle, approx 20 minutes but depends on the size of the potatoes.
When cooked, remove from the oven. Cut the potatoes in half lengthways and scoop out the inside of the potato with a teaspoon (holding the potatoes in a tea towel), leaving a 1/2 cm edge on the outside and bottom. Mix the potato with soured cream until a thick paste, season with salt and pepper and spoon the mixture back into the potato skins. Top with grated cheese and put them back in the oven until the cheese has melted, approx 10 minutes.
In the meantime, prepare the toppings. Chop crayfish and mix with lemon juice and chopped dill. Maybe add a dollop of mayonnaise.
Place the prosciutto slices on a parchment paper lined baking tray. Bake until crispy, approx 8 minutes. Drain with paper towel and chop into flakes or crumbs.
When the potatoes are ready place a teaspoon of soured cream on top of each potato halve an add either crayfish or prosciutto crumbs on top. Serve with a salad.