Twice-Baked Potato Tart
- 1 tart shell, par-baked
- 1 cup potato puree
- 5 roasted fingerling potato halves
- 6 bacon lardons
- ¼ cup white cheddar cheese, grated
- 2 tablespoons sour cream, quenelle
- 1 teaspoon chives, chopped
Fill par-baked shell with potato puree, potato halves, lardons and grated cheese. Bake in a 400-degree oven until warmed through and cheese is melted.
Finish with quenelle of sour cream and sprinkle of chopped chives.
Chef Matt Christianson, Urban Farmer, Portland, Oregon