Potatoes with Creme Fraiche and Bacon
All of the comforting flavors of a stuffed baked potato are represented in this delicate bite.
- Yield: Makes 2 dozen
Photography: Richard Pierce
- 3 medium leeks, white and pale-green parts only, washed well, and drained
- 2 teaspoon course salt
- 12 small round red potatoes
- 5 slices of thick-cut bacon
- 2 1/2 tablespoon creme fraiche, or sour cream
- Course freshly ground pepper
Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.
Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.
Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.