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