24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
2 Tbs. olive oil
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
6 Tbs. thinly sliced fresh chives
1/2 cup crème fraîche or sour cream
1/2 cup coarsely grated Parmigiano-Reggiano
Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. ( It took my potatoes 45 to 50 minutes to be fork tender.)
Remove from the oven and let rest until cool enough to handle, about 10 minutes. You need to mash the potatoes while they are warm or they will be lumpy or turn into glue. If you step away too long and they get cold, gently reheat the pulp of the potato in water on the stove-top, do not boil and then mash.
If not working ahead, increase the oven temperature to 450°F.
Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.
Make Ahead Tips
You can stuff the potatoes up to two days ahead as long as you wrap them in plastic wrap and refrigerate them; bring them to room temperature before the second baking.
Recipe from: http://www.finecooking.com/recipes/tiny-twice-baked-potatoes.aspx
Comments: I made 50 of these for my daughters high-school graduation party and by the time dinner was over there were only 5 left! Needless to say, they are fun to look at and delicious to eat. And really not that hard to make. I made them the night before. The melon ball scoop is a must as the skin on a Yukon potato or red potato is fragile. I let my potatoes get cold and had to reheat them. I wasn't sure how this would work out, but it worked out fine. If you love bacon, it could use a little more. Rolling the potatoes in the kosher salt , pepper, thyme and oil made them extra delicious so don't skip this step.