Fingerling baked potatoes

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

Instructions:
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
Ingredients:
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

Instructions:
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!