These little potatoes can be picked up and eaten in a few bites. They are addictive and great as a side at dinner or as a small bite appetizer for a celebration. Try to stay with potatoes that are about the size of a golf ball. Sorry these look a little dark but they are reheated day 2, dinner got on the table in a rush the night before.
Ingredients:
6 baby red potatoes
1 heaping tbsp of sour cream
1 1/2 tbsp butter, melted
1 tbsp milk
3 pieces of bacon, cooked until crisp and crumbled
2 oz of sharp cheddar cheese, grated
1 large or 2 small scallions (green onions), trimmed and sliced thinly
Olive oil
Kosher salt
Preheat the oven to 400. Make sure your potatoes are well scrubbed. Place them on a baking sheet, drizzle them with olive oil and sprinkle all sides with salt. Roast for about 40 minutes and then remove from the oven and allow them to cool until you can touch them with your hands. I like to split them immediately so they cool faster. Meanwhile prep your bacon, cheese, and scallions. Once the potatoes are cool enough to touch, scoop out the insides into a mixing bowl. Be sure to leave enough in the shell so that the shell does not fall apart. With a fork, mash the potatoes in the bowl lightly. Add the melted butter, sour cream, milk, and a small sprinkle of salt. Mix until incorporated. Add the cheese, scallions, and bacon and stir until all ingredients are well distributed. Scoop the mixture back into the potato shells so that it is mounded out of the top. Place the potatoes on the baking sheet and bake at 400 until browned; about 20 minutes.
6 baby red potatoes
1 heaping tbsp of sour cream
1 1/2 tbsp butter, melted
1 tbsp milk
3 pieces of bacon, cooked until crisp and crumbled
2 oz of sharp cheddar cheese, grated
1 large or 2 small scallions (green onions), trimmed and sliced thinly
Olive oil
Kosher salt
Preheat the oven to 400. Make sure your potatoes are well scrubbed. Place them on a baking sheet, drizzle them with olive oil and sprinkle all sides with salt. Roast for about 40 minutes and then remove from the oven and allow them to cool until you can touch them with your hands. I like to split them immediately so they cool faster. Meanwhile prep your bacon, cheese, and scallions. Once the potatoes are cool enough to touch, scoop out the insides into a mixing bowl. Be sure to leave enough in the shell so that the shell does not fall apart. With a fork, mash the potatoes in the bowl lightly. Add the melted butter, sour cream, milk, and a small sprinkle of salt. Mix until incorporated. Add the cheese, scallions, and bacon and stir until all ingredients are well distributed. Scoop the mixture back into the potato shells so that it is mounded out of the top. Place the potatoes on the baking sheet and bake at 400 until browned; about 20 minutes.
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