Tiny Baked Potatoes with Chervil Cream

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   Preheat the oven to 400F.

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   Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.

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   While the potatoes are baking, mince the chervil and fold it into the creme fraiche.

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   Season to taste with salt and pepper.

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   When the potatoes are baked, remove them from the oven and split each one down the center.

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   Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of creme fraiche.

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    Serve the remaining creme fraiche alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.