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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


  1. 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.
  2. 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.
  3. 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.

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