Garlic Confit Mini Potatoes

Preheat oven to 225. Peel garlic and add to cocotte with a sprig of rosemary. Add olive oil until it covers the garlic. Bake for about 1 ½ – 2 hours or until garlic is super soft.
Crank up oven to 400. Wash and dry potatoes and add to a bowl. Drizzle with canola oil, garlic powder, salt and pepper. Use your hands to coat the potatoes. Transfer to a baking sheet and cook for about 25-30 min or until the potatoes are tender when poked.
Make the filling by combining cream cheese, confit cloves, gruyere, salt and pepper in a bowl. Mix until combined.
Once potatoes have cooled enough to touch, slice potatoes and using your pointer fingers and thumbs, gently push down on the sides of the potato to create a little divot. If needed, use a small spoon to remove a little of the potato to allow for the filling.
Add a scoop of filling to each potato and bake for 10 minutes (and then I like to do a little 2-3 min broil at the end). Top with chopped chives. Serve immediately. Enjoy!