Florida Twice Baked Baby Potatoes

Ingredients

Preparation

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Add the potatoes, olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and rosemary to a bowl and toss to combine. Pour the potatoes out onto the prepared baking sheet. Allow the potatoes to bake for 30-25 minutes or until easily pierced with a toothpick or knife. Let cool enough to handle. Use a paring knife to carefully remove the top of a potato. With a melon baller or teaspoon, carefully scoop out the flesh of the potato and add it to the bowl. Repeat with the remaining potatoes. To the bowl, add the butter, Greek yogurt, ½ teaspoon kosher salt, and ½ teaspoon pepper. Use a fork or potato masher to mash until smooth. Add the bacon, chives, and most of the cheddar cheese, leaving around 1-2 tablespoons, to the bowl and gently fold to combine. Taste and add any additional seasoning. Fill a plastic zip top bag or piping bag with the potato mixture, snipping off the corner or end. Fill each of the potato skins and place back on the baking sheet. Top with the remaining cheese. Place the baking sheet back in the oven and allow to bake for 10 minutes or until the cheese is melted. To garnish, top each potato with a little additional Greek yogurt, snipped chives, and bacon.