Fingerling baked potatoes

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Fingerling potatoes (variety is always best)  12ea
Sea salt

Wash the fingerlings in cold water. Toss to coat very well with sea salt.
Bake the fingerlings in a pre-heated 375 degree oven.
Bake the potatoes until they are nearly crispy on the outside and a paring knife easily is inserted and removed.
Cut the Potatoes in half lengthwise.
Scoop out “meat”

Potato Filling
1 part butter (room temp)
1 part hot heavy cream
1part hot potato “meat”
1 part grated fontina cheese (brie, gouda, or whatever you like also works great)
Fold together well while still hot
Season with salt and black pepper to taste

Place the potato shells back in the oven to crisp.
Fill with warm potato and  cheese puree.
Top with bacon bits, ham, more cheese, or what ever you like!