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Twice-Baked Potato Tart

Twice-Baked Potato Tart

Ingredients

  • 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

Preparation

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